Summer Squash Fritters: Kolokethokeftaide

Total Time:
51 min
Prep:
20 min
Inactive:
1 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
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

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Butternut Squash Spaetzle

    Recipe courtesy of Emeril Lagasse