Yellow Squash Puffs

1. 1

   Cook squash, covered, in boiling water 10 to 15 minutes or until tender; drain.

2. 2

   Mash enough squash to measure 1 cup. Combine squash and egg.

3. 3

   Stir well.

4. 4

   Combine flour and cornmeal; stir well.

5. 5

   Add squash mixture and onion.

6. 6

   Stir until blended. Drop squash mixture by tablespoonfuls into hot oil.

7. 7

   Cook until golden brown, turning once.

8. 8

   Drain well on paper towel.

* Per serving · 4 servings · Values may vary.

No additional tips available.