Good Southern Food

3/4 pound yellow squash, about 2 medium, cubed
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
vegetable oil



Add squash to saucepan and cover with salted water. Cook, covered,
10 to 15 minutes or until tender. Drain and mash enough squash to
make 1 cup. Combine squash and egg and blend well. Combine flour,
cornmeal, baking powder and salt, stir well.

Add squash mixture and onions, stir until blended. Drop squash
mixture by level tablespoon into hot oil. Cook until golden brown,
turning once.
Makes about 2 dozen

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