Summer Squash Fritters: Kolokethokeftaide

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.