Recipe: Yellow Squash Puffs

YELLOW SQUASH PUFFS

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

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; set aside.

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 about 2 dozen
Source: B.A. McGuire, Norris, South Carolina in Southern Living magazine, 1982 annual
From: SueA, CA - 08-17-97