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.