Jalapeno Squash Croquettes - cooking recipe

Ingredients

2 lb. yellow summer squash
1 large, chopped onion
3 jalapeno corn bread muffins (made from \"Gladiola\" Mexican corn bread mix)
1 egg, slightly beaten
3 c. vegetable oil
plain bread crumbs (\"Devonshire\")

Preparation

Cook squash and onion together in salted water until tender; drain thoroughly.
Crumble muffins and add to squash.
Beat egg in a large bowl.
Add squash and corn bread crumbs.
Beat together thoroughly.
Heat oil in deep fat fryer until very hot.
Take squash mixture by big spoonfuls and roll in bread crumbs on wax paper.
Drop into fryer.
Cook, 4 at a time, about 3 or 4 minutes or until golden brown.
Drain on paper towels.
These are good frozen and reheated.