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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