I think Mama clipped this recipe from a newspaper back when I was in high school. They were delicious and we made them a lot since Mama was always getting squash from her garden. It’s been a while since I made any, but my older son had some that one of my sisters made a while back. He loved them. When we got some squash in our last co-op box, he claimed those for squash puffs. And since he’s learning to cook and is responsible for helping with one meal a week, he decided he’d make them himself. He did everything but the frying – for the sake of safety. He’s going to be a great cook one day!
1 cup cooked, mashed yellow squash
1/3 cup flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, diced
Stir together squash and egg until well blended. Add flour, cornmeal, baking powder, and salt; mix well. Stir in onion.
Heat about 1/2 inch of cooking oil in a large skillet. Drop squash mixture by large spoonfuls into hot oil and cook until browned. Flip over and cook other side until browned. Remove from oil to drain and cool on a plate lined with paper towels. Serve hot.