Yellow Squash Puffs - cooking recipe

Ingredients

3/4 lb. yellow squash, sliced
1 egg, beaten
1/3 c. cornmeal (self-rising)
1 medium onion, grated
1/3 c. flour (self-rising)
vegetable oil

Preparation

Cook squash, covered, in boiling water 10 to 15 minutes or until tender; drain.
Mash enough squash to measure 1 cup. Combine squash and egg.
Stir well.
Combine flour and cornmeal; stir well.
Add squash mixture and onion.
Stir until blended. Drop squash mixture by tablespoonfuls into hot oil.
Cook until golden brown, turning once.
Drain well on paper towel.
Makes about 2 dozen.