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Submitted by: Pam Massey from Marshall, AR
Originally shared on the web 02/17/2011

6 to 8 yellow squash, shredded
1 sweet onion, shredded
salt and pepper to taste
1 c. self-rising flour
1 c. self-rising cornmeal
1 egg, beaten
1 c. shredded Cheddar cheese
oil for frying

Combine squash and onion, sprinkle with salt and pepper and toss to combine. Transfer to a colander and let stand 15 to 20 minutes to allow liquid to drain. Spoon into a large bowl. Alternately add flour and cornmeal, 1/2 cup at a time. Sprinkle again with salt and pepper. Whisk together egg and cheese; stir into squash mixture. Shape mixture into 12 patties. Heat oil in a skillet over medium-high heat. Fry, turning once, until crisp and golden on both sides. Makes one dozen.