Summer Squash Fritters: Kolokethokeftaide (Cat Cora) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
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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