Summer Squash Fritters: Kolokethokeftaide

2017-11-15
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 51m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Mini Egg Salad Sandwiches

  • Spicy Pork Ribs

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

Method

Step 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.

Step 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.

Step 3

Roll into about 2-inch balls. Lightly dredge in the flour and fry in the remaining olive oil and butter until golden brown.

Recipe Type: Tags: , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *