1 quart oil for frying

4 summer squash, cut into chunks

1 medium onion, grated
2 eggs, beaten

2/3 cup all-purpose flour

2/3 cup dry corn muffin mix or cornmeal

2 teaspoons baking powder

3/4 teaspoon salt

Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain and mash. In a bowl, mix 2 cups mashed squash, onion and eggs. In a separate bowl, mix the flour, corn muffin mix or cornmeal, baking powder and salt. Thoroughly blend the squash mixture into the flour mixture. Drop it by rounded tablespoons into the hot oil of 360 degrees and fry until evenly browned by flipping over until golden brown and crisp. Drain on paper towels.

These are also wonderful with fish instead of or combined with fish, give it a try. Add ranch or blue cheese dip for an even tastier treat.

Something also for the sweet tooth

Holy Cow Cake

1 box of any flavor cake mix

1 large container of cool whip
3-4 Butterfingers (crushed)

1-2 cups of walnuts chopped up
1 can of sweet milk ( put can unopen in a small sauce pan w/water on low-med) easier to pour over the cake.

Bake cake as directed, when done poke cake w/toothpick and pour the warm sweet milk over cake.

Cool for a few hours.

Than spread the coolwhip over the cake, then add the crushed butterfingers, then the walnuts.

Refrig. till ready to serve.

You can also use crushed oreo's instead the candy bars...

A friend made this a brought it to work once for my birthday and it was realy good.