Summer Squash Puffs

Heat the oil in a deep heavy skillet or deep fryer to 365 degrees F (185 degrees C).

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 squash* onion and eggs. In a separate bowl mix the flour corn muffin mix baking powder and salt. Thoroughly blend the squash mixture into the flour mixture.

Drop the squash and flour mixture by rounded tablespoons into the hot oil and fry until evenly brown and crisp. Drain on paper towels.