CSA week 13 - spinach ricotta croquettes

As promised, here's the final result from tinkering with yesterday's recipe, rolled in panko breadcrumbs and deep fried.
So that's:
1 pound spinach, cleaned and washed
8 ounces ricotta
1/2 cup finely grated Parmesan
2 eggs
1/2 cup breadcrumbs
1 teaspoon nutmeg
1/2 cup flour
salt and pepper

Blanch the spinach, squeeze out the excess moisture and chop it fine. Mix with everything else (including the breadcrumbs I forgot to mention yesterday). Chill well. Form into 1-2 Tablespoon balls, roll in panko breadcrumbs, flatten slightly and deep fry 2-4 minutes until bronze brown. (Usually I say golden brown, but I liked these a little darker.)

Not bad at all. Crunchy outside, creamy and a little melty, but with a little firmness to the bite too inside. Good spinach flavor and the raw flour flavor's all gone. Not as fancy, but just as good as the gnudi.

Unlike the gnudi, this definitely doesn't need to be doused with butter. Instead, I found a spicy vinegary dipping sauce to complement it well. And beer too. These are darn fine bar snacks.