Yellow Squash Puffs - cooking recipe

Ingredients

3/4 lb. yellow squash, sliced
1 egg, beaten
1/3 c. all-purpose flour
1/3 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 medium onion, grated
vegetable oil

Preparation

Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes.
Combine the 1 cup of mashed squash and egg.
Stir well.
Combine flour, cornmeal, baking powder and salt; stir well.
Add squash mixture and onion.
Stir until blended.
Drop squash mixture by level tablespoonful into hot oil.
Cook until golden brown, turning once.
Drain well on paper towels.
Yields about 2 dozen.