Recipe courtesy of Cat Cora

Summer Squash Fritters: Kolokethokeftaide

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  • Level: Intermediate
  • Total: 51 min
  • Prep: 20 min
  • Inactive: 1 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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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