Squash Puppies

Grandmother's cook, Annie Bell, made some of the best cornbread. This is another one I remember her making that goes so well with southern eats.

Squash Puppies 
Yields about 30 

• 5 medium yellow squash
• 1 egg -beaten
• 1/2 cup buttermilk
• 1 medium onion -chopped
• 3/4 cup self-rising cornmeal
• 1/4 cup all-purpose flour

Wash and clean the squash cutting off the ends, dice into 1/2 inch pieces and cook covered with salted water on medium heat about 15 minutes until tender. Drain well, mash and drain again thoroughly. Combine the remaining ingredients with the squash. Drop mixture by scant tablespoons into hot oil, 350 degrees and fry about 5 minutes or until golden. Drain on paper towels.

Get this recipe and many more in my Grits to Guacamole cookbook, click here.