SUMMER SQUASH FRITTERS: KOLOKETHOKEFTAIDE

Summer Squash Fritters: Kolokethokeftaide image

Provided by Cat Cora

Time 51m

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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.