SQUASH CROQUETTES

Ingredients

2 cups finely chopped yellow squash
1 cup finely chopped onion
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/2 cup plus 1 tablespoon all-purpose flour
Vegetable oil

Preparation

Combine squash, onion, egg, salt and pepper, mixing well. Stir in flour. In a skillet, heat 1/2 inch oil over medium-high heat. Drop batter by tablespoonfuls into oil. Cook about 3 minutes per side or until golden brown, turning once; drain. Makes 6 servings.

—Jeannie Hollinger, Wilcox County