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

Trim ends off squash; slice and cook for about 20 minutes or until tender. Drain squash well. Mash and drain until all the water is gone. Combine squash and remaining ingredients. Drop scant tablespoon into hot oil (350°F) in deep fryer until golden brown or about 5 minutes.

Yields about 2 1/2 dozen.