Ingredients:
9 ounces frozen spinach
1 eggs, beaten
1 cup shredded parmesan cheese ( 4 oz)
1 cup shredded mozzarella cheese ( 4 oz)
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
1/4 teaspoon fresh grated nutmeg
1/2 cup sour cream
2 tablespoons extra virgin olive oil
15 ounces ricotta cheese
2 cups all-purpose flour
vegetable oil ( for deep frying)
3/4 cup progresso Italian style breadcrumbs
1 (25 1/2 ounce) jars muir glen organic garden vegetable pasta sauce, heated through
Directions:
Remove spinach from pouch; place in colander.
Rinse with warm water until thawed; drain well.
Squeeze spinach dry with paper towel.
Meanwhile, in large bowl, mix egg, both cheeses, salt, onion powder, garlic powder, oregano, ground nutmeg, sour cream, oil and ricotta cheese until well blended.
Add spinach to cheese mixture; mix well.
Stir in flour, 1 cup at a time, until well blended.
Fill 10″ skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350F.(Or use deep fryer; add oil to fill line and heat to 350F).
Meanwhile, place bread crumbs in small bowl.
Shape spinach-cheese mixture into 1-1/2″ balls(about 40), using about 1-1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet.
Fry 6 balls at a time 4-6 minutes, turning as necessary, until golden brown.
With slotted spoon, remove balls from skillet; place on paper towels to drain.
Cool 2 minutes before serving; serve with warm pasta sauce for dipping.
Servings: Serve
Time preparation: 20 min.
Time total: 65 min.