3/4 - 1 cup ricotta cheese
1 cup freshly grated parmigiano cheese, plus more for sprinkling after cooking
2 -4 garlic cloves, minced
2 eggs
1-2 cups panko breadcrumbs (I used Italian style)
Salt & pepper to taste
Olive oil for frying
Marinara sauce for dipping (optional)
Wash & dry spinach leaves, rough chop & set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt & pepper. Add spinach & mix well. Form into small balls or patties. Dip in beaten egg then breadcrumbs. If you find it easier to do so, use one hand to hold the round & the other to just smear the egg on each side. This will be enough to get a good coating. In fact, this is what I do most often. It is OK to have spinach showing through. I don't care to coat these completely like a chicken breast for chicken parm.
Heat oil to 350 degrees & fry a few at at time until golden brown, about 1 1/2 minutes on each side. Drain on cloth or paper towels, sprinkle immediately with a bit of salt & and parmigiana cheese. Serve with marinara sauce, if desired.
{Food for Thought}
Wash & dry spinach leaves, rough chop & set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt & pepper. Add spinach & mix well. Form into small balls or patties. Dip in beaten egg then breadcrumbs. If you find it easier to do so, use one hand to hold the round & the other to just smear the egg on each side. This will be enough to get a good coating. In fact, this is what I do most often. It is OK to have spinach showing through. I don't care to coat these completely like a chicken breast for chicken parm.
Heat oil to 350 degrees & fry a few at at time until golden brown, about 1 1/2 minutes on each side. Drain on cloth or paper towels, sprinkle immediately with a bit of salt & and parmigiana cheese. Serve with marinara sauce, if desired.
{Food for Thought}
The original recipe had these formed into balls which I loved. But after forming them & starting to fry them, while starving, I decided to flatten them gently into patties so they'd fry quicker. A ball, well, would take more supervision & turns. If time allows, place the rounds in fridge for a bit for frying. This will keep them together.
