These sound wonderful–thank you to Tipsy Holleman of Orangeburg
5 medium size yellow squash
½ cup buttermilk
1 medium, onion diced
¾ cup self-rising cornmeal
¼ cup all purpose flour
Vegetable oil
Trim ends of squash; slice and cook with water over medium heat 20 minutes or until tender.
Drain squash well; mash and drain again. Combine squash and next 5 ingredients. Drop a tablespoon of mixture into hot oil (350°). Fry until golden brown.
Tags: buttermilk, squash, squash puppies
