12 squash pulp (insides)
1/2 cup flour
Salt and pepper to taste
1 small onion, grated (optional)
Oil for frying
Salt squash pulp. Let stand for 2 or 3 minutes then squeeze out
water. Add onion, beaten eggs and approximately 1/2 cup of flour
(enough to hold patty together) and mix. Add salt and pepper to
taste. Use two to three tablespoonfuls for each patty. Spread
slightly and fry on both sides until browned.
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