Summer-Squash Fritters

2-3 cups zucchini or yellow squash (I use a combination of both), coarsely grated

¼-½  medium onion, finely chopped

1 egg, lightly beaten

¼ cup flour

¼ cup cornmeal

1 teaspoon baking powder

¼ tsp salt

Pepper to taste

Cooking oil for frying

  Combine all ingredients in a bowl and set aside for 5-10 minutes. Stir. Pour about 2” of oil in the bottom of a large frying pan and heat to about 300 degrees. Drop fritter batter by rounded tablespoons into oil and fry on both sides until golden brown (the key is to not cook these too quickly as they will be doughy in the middle). Drain on paper towels and serve immediately. Makes 12 (3-inch) fritters. Note: Great dipped in Ranch dressing.