Spinach & Mozzarella Fritters

Okay, well these aren't the healthiest, but I have been thinking about them each morning this week wishing we had some more....today's bagel just wasn't the same.

On Sunday night each week we can be found cooking up a storm for the following week.  We usually are making whatever our "Big Sunday Meal" is that night, the salads or soups for lunch during the week, something for breakfast during the week and maybe a dessert.  This past week we put together the filling for spinach mozzarella fritters that we found in the Taste of Home magazine.  That way we could fry them up each morning for breakfast.  We also made mini quiches in muffin tins instead of in a pie crust which I much preferred too.

Chris would fry up the fritters each morning, top them with some jarred artichoke marinara topping and then micro the individual mini quiches.  I've said it before...I know I am pretty lucky to be woken up once breakfast is ready each day. 

Spinach & Mozzarella Fritters
2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp paprika
2 eggs
15 oz jar light alfredo pasta sauce
2 10 oz bags frozen chopped spinach (thawed and squeezed dry)
2 cups mozzarella cheese

Mix flour, baking powder, salt & paprika.  In separate bowl whisk eggs and alfredo sauce, then pour into flour mixture.  Add spinach and cheese. 

To fry:  Heat veg oil in skillet, just enough to cover the bottom.  Drop small cookie scoop of batter into hot oil and fry for 4-5 minutes (a few mins on each side) or until crispy.  Drain on paper towel.

I had originally ripped out the recipe to be made as an appetizer, but I now prefer Chris' idea of serving them for breakfast for something different.