1 1/4 lb. yellow summer squash
1/2 c. chopped onion
1 1/2 tsp. salt
1/2 tsp. sugar
2 eggs, beaten
1 c. cracker crumbs
deep fat for frying
Cook squash and onion until tender. Drain. Add sugar,
salt, beaten egg and cracker crumbs and mix well. Let chill
overnight. Just before time to serve, prepare hot fat. Spoon
out squash mixture into 3 inch rolls and lightly roll in corn
meal. Fry until brown, turn and brown the other side.
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