Summer Squash Puffs

Oh my goodness. Made these last night and my boyfriend and I couldn't stop eating them as they came out of the frying pan. I chopped my onion and boiled it with the squash for 10 minutes. Used self-rising flour so I left out the salt and baking powder. These were to die for and I'm already trying to decide what I can do next time to give them a little "kick." You will not be disappointed with this recipe.

Ingredients:

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
2 teaspoons baking powder
3/4 teaspoon salt

Instructions:

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.