Recipe courtesy of Cat Cora

Summer Squash Fritters: Kolokethokeftaide

  • Level: Intermediate
  • Total: 51 min
  • Prep: 20 min
  • Inactive: 1 min
  • Cook: 30 min
  • Yield: 4 servings
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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

Directions

  1. 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.
  2. 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.
  3. 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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