Ingredients:
- 4 medium yellow summer squash, 1 pound
- salted water
- 1 medium onion, finely chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 egg -- beaten
- oil for deep frying
Preparation:
Remove stem and blossom ends of squash and cut in large chunks. Place in a large pan and cover with salted water. Bring to a boil over medium high heat; cook until squash is very tender, about 10 minutes. Drain well; mash. Add remaining ingredients and mix well. Cover and refrigerate for a few hours, or fry right away. To fry, heat oil in the deep fryer to 370°. Drop squash batter by spoonfuls into hot oil. Cook until golden brown, about 3 to 4 minutes. Remove and drain on paper towels. Serve hot.Serves 8.
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