I posted this in my Yahoo group long ago early 2000’s or so.
- 3/4 pound summer squash,(yellow, pattypan, Zucchini, etc...) about 2 medium, cubed.
1 egg, beaten
1/3 cup all-purpose flour, {You can use nut flour or other}
1/3 cup cornmeal (you can use a nut flour)
1 teaspoon baking powder
1/2 teaspoon Sea salt
1 medium onion, or Shallot, grated
Lard or vegetable oil
Add squash to the saucepan and cover with salted water. Cook, covered,
10 to 15 minutes or until tender. Drain and mash enough squash to
make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder, and salt, stir well.
Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into the hot oil. Cook until golden brown, turning once.
Makes about 2 dozen
Tip if the mix is too thick, or too much cooked at once, it, won’t cook, in the center, it needs to be thin enough to spread out in hot oil like a little fritter.