Cook spinach according to package directions. Place in a strainer and squeeze out all liquid with the back of a spoon. In a large bowl combine spinach, ricotta, Romano or Parmesan cheese, breadcrumbs, seasoning, salt, garlic powder, pepper and eggs. With floured hands, shape mixture into 1 1/2 inch ovals.
In a deep fryer, heat 2 inches of vegetable or peanut oil to 350°F. Fry 5 or 6 ovals at a time for 3 to 4 minutes, turning once, until lightly brown on both sides. Drain on paper towels. Serve accompanied by 1/3 to 1/2 cup tomato sauce per serving.
Recipe may be doubled or tripled.
6 servings (30 fritters).
Submitted by: CM
