5 med. size yellow squash
1 egg, beaten
1/2 c. buttermilk
1 med. onion, chopped
3/4 c. self-rising cornmeal
1/4 c. all-purpose flour

Cook squash and drain; mash and drain again. Combine remaining ingredients.

Drop by scant tablespoonfuls into hot oil. Fry 5 minutes or until golden brown. Yield 2 1/2 dozen.