5 med. squash
1 egg, beaten
1/2 c. buttermilk
1 med. onion, chopped
3/4 c. self-rising corn meal
1/4 c. flour

Cook squash until tender; drain. Mash and drain again. Combine squash and remaining ingredients. Drop mix by scant tablespoon in hot oil. Cook until golden brown. Serve hot. Yields 2 1/2 dozen.