2 small yellow squash
2/3 c. self-rising cornmeal
1 large onion, chopped
1 egg, beaten

Wash and slice squash into small slices. Cover and boil until tender; drain well. Reserve 1 cup cooked squash. Blend cornmeal, onion and egg together. Add to remaining squash. Place carefully into hot grease by teaspoon. Cook until brown, turning only once. Drain onto paper towel and enjoy while hot.