Yellow squash Puffs

(Great for leftover stewed squash)

1 c. cooked squash

1 egg, beaten

1/3 c. all-purpose flour

1/3 c. corn meal

1 tsp. baking powder

1/2 tsp. salt

1 medium onion, grated

Vegetable oil

Combine 1 cup mashed squash and egg; stir well. Combine flour, corn meal, 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. Yield: About 2 dozen.