Summer Squash Fritters - {Kolokethokeftaide}

Recipe Ingredients

1 1/4 cups	296ml	Olive oil - divided
1 lb	454g / 16oz	Summer squash - peeled, quartered
1 lb	454g / 16oz	Onion - chopped fine (large)
3 tablespoons	45ml	Grated Kasseri
2 tablespoons	30ml	Butter - melted
4 cups	584g / 20oz	Panko or bread crumbs
2		Eggs
2		Scallions - sliced thin
1 teaspoon	5ml	Finely-chopped thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	All-purpose flour
1 tablespoon	15ml	Butter - for frying

Recipe Instructions

In a large saute pan, heat 1/2 cup of the 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 3/4 cup olive oil and butter until golden brown.

This recipe yields 4 servings.

Source:
MELTING POT with Cat Cora - (Show # MP-1B51) - from the TV FOOD NETWORK

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