1 (40 oz.) pkg. frozen squash
1 egg, beaten
1/4 c. all-purpose flour
1/4 c. cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 finely chopped med. onion
Vegetable oil

Cook squash according to package directions; drain well. Mash squash and egg; stir well. Combine flour, cornmeal, baking powder and salt; stir well. Add squash mixture and onion. Stir until blended. Drop squash mixture by heaping tablespoonfuls into hot oil. Cook until golden brown, turn and flatten to about 1/2 inch in thickness. Drain well on paper towels. Yield: 15 squash patties.