Summer Squash Fritters: Kolokethokeftaide

• 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

1. In a large saute pan, heat 1/2 cup olive oil on medium high heat.
2. Sweat the squash and the onion together until very soft.
3. In a food processor, puree the squash mixture.
4. Drain well to get out extra moisture.
5. Put in a bowl with cheese, butter, bread crumbs, eggs, scallions, thyme, salt, and pepper.
6. Mix well.
7. Let it stand for 1 hour, refrigerated.
8. Roll into about 2-inch balls.
9. Lightly dredge in the flour and fry in the remaining olive oil and butter until golden brown.

olive oil, summer, onion, grated kasseri, butter, bread crumbs, eggs, scallions, thyme, salt, flour, butter

Taken from www.foodnetwork.com/recipes/cat-cora/summer-squash-fritters-kolokethokeftaide-recipe.html (may not work)