Cat Cora has made a career merging her Greek and Southern heritage. The Iron Chef America winner and multi-time best-selling cookbook author and television celebrity is also a well-known philanthropist with her charity Chefs for Humanity. This recipe is one of her Greek favorites that comes from her father’s side of the family that she grew up eating.
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 scallions, sliced thin
1 teaspoon finely chopped thyme
Salt and freshly ground black pepper
1 cup all-purpose flour
1 tablespoon butter, for frying
In a large sauté 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.