photograph by Matt Hulsman

2 cups yellow or zucchini squash, grated
¼ cup onion, chopped
½ teaspoon salt
pepper to taste
6 tablespoons self-rising flour
2 eggs, beaten
2 tablespoons margarine, melted
¼ cup vegetable oil for cooking

Mix together squash, onions, salt, pepper, and flour. Add eggs and margarine, and mix thoroughly. Heat oil in skillet or frying pan. Drop by teaspoonfuls into skillet or pan, and sauté until brown on both sides. Drain on paper towels before serving.


Note: Little School House Cookbook is no longer in print.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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