Cook squash, covered, in boiling water 10-15 minutes or until tender.
Drain; mash enough squash to measure 1 cup;
reserve any remaining squash for use in other recipes.
Combine 1 cup mashed squash and egg; stir well.
Combine flour, cornmeal, baking powder, and salt; stir well.
Add squash mixture and onion; stir until blended.
Drop squash mixture by level tablespoonfuls into hot oil.
Cook until golden brown, turning once.
Drain well on paper towels.
Yield: about 2 dozen (6 servings).