Squash Fritters

I had to adapt this recipe because I found out I can't have wheat flour any more. These are tasty and delicious. This is my favorite way to eat squash. It's adapted from a recipe I found here on the 'zaar.

• Ready In: 40 mins
• Serves: 20

Ingredients

• 1⁄4 cup cornmeal
• 1⁄2 cup  rice flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon  ground red pepper
• 6  squash, cooked and mashed
• 1⁄2 cup buttermilk
• 1  small onion, chopped
• 1  large egg
•  vegetable oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda

Directions

1. Combine the first 5 ingredients in large bowl.
2. Stir together the squash, buttermilk, onion and egg, stir well.
3. Add to the cornmeal mixture,stir until blended. Add more liquid if needed. Mixture should be somewhat firm.
4. Pour oil to the depth of 1/2 inch deep in a heavy skillet or wok.
5. Heat oil.
6. Drop batter by full tablespoons into hot oil.
7. fry 3 minutes on each side or until golden brown.
8. drain on paper towels.
9. This tastes great with a mixture of different squashes.
10. sprinkle evenly with the 1/2 tsp of salt.