Mozzarella And Spinach Fritters Recipes

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SPINACH FRITTERS (RACHAEL RAY)



Spinach Fritters (Rachael Ray) image

Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!

Provided by januarybride

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces frozen chopped spinach, thawed and squeezed dry
1/4 onion, finely chopped (about 1/4 cup)
2 large eggs
2 tablespoons flour
1 teaspoon ground cumin
salt and pepper
2 tablespoons olive oil

Steps:

  • In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
  • Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.

RICOTTA & SPINACH FRITTERS



Ricotta & Spinach Fritters image

This recipe was created when I was trying to think of something to use my leftover ricotta cheese and spinach mixture from the previous day.

Provided by Jennifer Bass

Categories     Vegetables

Time 40m

Number Of Ingredients 9

15 oz part-skim ricotta cheese
1/2 c shredded mozzarella cheese
1/2 c freshly grated parmesan cheese
1 pkg frozen spinach, thawed, drained, squeezed of any excess water
1 large roma tomato, chopped
3 large eggs, lightly beaten
1 c italian bread crumbs
1 c panko crumbs
1 tsp garlic salt

Steps:

  • 1. Using a medium sized skillet, fill about 1/4 with extra-virgin olive oil and let heat on medium-high heat.
  • 2. In a medium sized bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese and spinach. Add garlic salt and mix together well with clean hands. Gently fold in the chopped tomatoes.
  • 3. Meanwhile, set up breading station using a small to medium bowl for the eggs, one plate with Italian bread crumbs and another plate for the Panko crumbs. Make cheese mixture into 2-inch balls and gently pat down to a "patty"; dip the fritter into the Italian bread crumbs then dip into egg mixture. Dip the fritter into the Panko crumbs. Repeat until all tomato slices are breaded. (For better results with the fritter staying together, you may want to put these in the freezer for 10-15 minutes before doing any further).
  • 4. Preheat oven to 350 degrees.
  • 5. Place three to four fritters into the oil and fry for 1 to 2 minutes and gently turn over using tongs. Allow to cook for 1 to 2 minutes longer or until golden brown.
  • 6. Place fritters on a baking sheet sprayed lightly with non-stick cooking spray. Bake for 15 minutes or until heated through.

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