Summer Squash Fritters: Kolokethokeftaide

Recipe courtesy Cat Cora
TOTAL TIME: 51 min
Prep: 20 min
Inactive Prep: 1 min
Cook: 30 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1/2 cup olive oil, plus 3/4 cup, for frying
  • 1 pound summer squash, peeled and quartered
  • 1 large onion, chopped fine
  • 3 tablespoons grated Kasseri,
  • 2 tablespoons butter, melted
  • 4 cups panko or bread crumbs
  • 2 eggs
  • 2 scallions, sliced thin
  • 1 teaspoon finely chopped thyme
  • Salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 tablespoon butter, for frying
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Directions

In a large saute pan, heat 1/2 cup olive oil on medium high heat. Sweat the squash and the onion together until very soft.
In a food processor, puree the squash mixture. Drain well to get out extra moisture. Put in a bowl with cheese, butter, bread crumbs, eggs, scallions, thyme, salt, and pepper. Mix well. Let it stand for 1 hour, refrigerated.
Roll into about 2-inch balls. Lightly dredge in the flour and fry in the remaining olive oil and butter until golden brown.
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