1 & 1/4 pound squash

1/2 cup onion

1 & 1/2 tsp salt

1/2 cup sugar

2 eggs

1 cup of cracker crumbs

Cook squash and onion until tender, drain and mash. Add sugar and salt, eggs and cracker crumbs. Mix well. Chill overnight. Spoon into 3″ oblong molds and roll in cornmeal. Drop in deep fat and cook until brown.

This is one of my favorite foods at the pioneer restaurant in Birmingham, Alabama. It also is one of my favorite ways to cook squash.

Recipe by E. Jean Sharpe

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