3/4 lb. squash, sliced
1 egg beaten
1/3 c. flour
1/3 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 med. onion, grated
oil for frying.
Cook squash, covered, in boiling water 10-15 mins. or til tender.
Drain and mash enough to measure 1 cup.
Combine squash and egg and stir well.
Combine the dry ingredients, stir well.
Add squash mixture and onion, stirring to blend.
Drop by level tablespoons into hot oil til golden, turning over.
Drain well on paper towels.
Recipe graciously added by Diane Hixon, Niceville, Fl.