Squash Fritters

1 egg, beaten
1 Tbsp. (or less) of sugar*
1/2 tsp. salt
Dash of pepper
2 Tbsp. milk
2 Tbsp. finely chopped onion
1 cup cooked, mashed squash
1/2 cup self-rising flour
Hot vegetable oil
Directions:

Combine all ingredients except salad oil and mix well. Heat the oil in a skillet. Scoop the batter and put it onto the skillet--as you would if you were making pancakes.

When bubbles start to appear on the top, flip the fritter and flatten it slightly to brown it on both sides. It'll take about 10-15 minutes for them to brown on both sides.

*Note: I usually don't add the sugar as the squash are sweet enough when they're fresh.

I grate yellow squash and onions together and add enough flour to hold together and fry with salt and pepper are good too, the squash give enough juice so dont add any