Recipe courtesy of Cat Cora
51 min
20 min
1 min
30 min
4 servings


  • 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


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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