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

Slice and boil squash until tender. Drain, mash, and drain again. Combine squash and remaining ingredients. Drop mixture by scant tablespoonfuls into hot oil. Fry 5 minutes or until golden brown. Makes 2 1/2 dozen.