Summer Squash Puffs (Hushpuppies)

1 cup yellow squash, about 2 medium squash, cubed
1 medium onion, chopped
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
frying oil

Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain, add onion and use a stick blender to chunkily puree (is that a real description?). Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Using a small cookie scoop, drop squash mixture into hot oil. Cook until golden brown, turning once.
Serve with homemade ketchup, or bbq sauce.
Makes about 2 dozen.