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Defrost spinach souffle in microwave on 50 percent power 6-7 minutes.
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1-12 ounce package Stouffers spinach souffle, defrosted
1 slightly beaten egg
3/4 teaspoon dehydrated minced onion
3/4 cup Swiss cheese, shredded
1/4 cup toasted bread crumbs
1/2 cup Parmesan cheese, grated
Sift flour, baking powder and salt together. Combine spinach souffle and beaten egg, add flour mixture; stir in remaining ingredients; blend thorougly. Refrigerate 1/2 hour. Heat two inches of corn oil in a heavy, 3-quart saucepan to 350 degrees. Drop batter by tablespoons full into hot oil. Fry for 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with additional Parmesan cheese if desired. Yield: 24 puffs.