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Ingredients:
- 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
Preparation:
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.
Makes about 2 dozen.
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