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5.0 – 1 reviews • Lunch
| Level: |
Intermediate |
| Total: |
51 min |
| Prep: |
20 min |
| Inactive: |
1 min |
| Cook: |
30 min |
| Yield: |
4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1115 |
| Total Fat |
64 g |
| Saturated Fat |
15 g |
| Carbohydrates |
110 g |
| Dietary Fiber |
8 g |
| Sugar |
11 g |
| Protein |
25 g |
| Cholesterol |
105 mg |
| Sodium |
924 mg |
