Summer Squash Fritters: Kolokethokeftaide
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1115
- Total Fat
- 64
- Saturated Fat
- 15
- Carbohydrates
- 110
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 25
- Cholesterol
- 105
- Sodium
- 924
- Total: 51 min
- Prep: 20 min
- Inactive: 1 min
- Cook: 30 min
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.