|Summer squash||1 1⁄2 Pound|
|Bread crumbs||4 Cup (64 tbs)|
|Boiling water||1 Cup (16 tbs), salted (As Needed)|
|Butter||2 Tablespoon, melted|
|Onion||1 Large, finely chopped|
|Flour||1 Cup (16 tbs)|
|Grated cheese||3 Tablespoon|
|Olive oil||1 Cup (16 tbs), mix with butter (For Frying)|
|Butter||1 Cup (16 tbs) (For Frying)|
Peel squash, cut in half, and cook in boiling salted water, with the onion, until soft.
Drain thoroughly and mash until smooth.
Add salt and pepper, cheese, bread crumbs, melted butter, and eggs and mix well.
Let stand for 1 hour.
Then shape into 1 1/2 inch balls, roll in flour, and fry in part olive oil and part butter until golden on all sides.