2 10 ounce packages frozen chopped spinach, thawed
3/4 cup whole milk Ricotta cheese
1/2 cup freshly grated Romano or Parmesan cheese
1/2 cup dry bread crumbs
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground white pepper
2 eggs, beaten
1/4 cup flour
vegetable or peanut oil for deep frying
3 cups tomato sauce

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