| 1. | REMOVE frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel. |
| 2. | MIX egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese in large bowl until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended. |
| 3. | FILL a 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350°F (or use deep fryer, add oil to fill line and heat to 350°F). |
| 4. | PLACE bread crumbs in small bowl. Shape spinach-cheese mixture into 1-1/2 inch balls (about 40), using about 1-1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet. |
| 5. | FRY 6 balls at a time for 4 to 6 minutes, turning as necessary, until golden brown. With slotted spoon, remove balls from skillet; place on paper towels to drain. Cool 2 minutes before serving; serve with warm pasta sauce for dipping. |