Yellow squash puffs
Ingredients
3/4 pound yellow squash -- sliced
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

Directions
Cook squash, covered, in boiling water 10 to 15 minutes or until
tender. Drain; mash enough squash to measure 1 cup; reserve any
remaining squash for use in other recipes. Combine 1 cup 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 tablespoonfuls into
hot oil. Cook until golden brown, turning once. Drain well on
paper towels.
Makes 6 servings