Broccoli Cheese Balls (Printable Version)
Crispy panko-coated bites with fresh broccoli and three melted cheeses—perfect for parties or as a tasty vegetarian appetizer.
# Ingredients:
→ Cheese Mixture
01 -
1 1/2 cups fresh broccoli florets
02 -
1 cup shredded Colby cheese
03 -
1 cup shredded cheddar cheese
04 -
4 ounces Velveeta, cut into small chunks
05 -
1/2 teaspoon crushed red pepper flakes
06 -
1/4 cup Panko breadcrumbs
07 -
1 large egg, lightly beaten
→ Coating
08 -
1/2 cup all-purpose flour
09 -
2 large eggs, lightly beaten with 1 tablespoon water
10 -
2 cups Panko breadcrumbs
11 -
Vegetable or canola oil, for frying
# Steps:
01 -
Steam broccoli florets until slightly softened. Allow to cool completely.
02 -
Finely chop cooled broccoli into pieces 1/4-inch or smaller. Transfer to a large mixing bowl.
03 -
Add Colby cheese, cheddar cheese, Velveeta chunks, crushed red pepper flakes, 1/4 cup Panko crumbs, and 1 beaten egg to the broccoli. Mix thoroughly until well combined.
04 -
Using hands, shape mixture into balls using approximately one rounded tablespoon per ball (yielding 12-14 balls). Place formed balls on a plate and refrigerate for at least 30 minutes to firm up.
05 -
Set up three separate bowls: first with flour, second with 2 beaten eggs mixed with 1 tablespoon water, and third with remaining 2 cups Panko breadcrumbs.
06 -
Pour approximately 5 cm (2 inches) of oil into a Dutch oven or heavy pot. Heat oil to 190°C (375°F), using a cooking thermometer for accuracy.
07 -
Remove broccoli balls from the refrigerator. Dredge each ball in flour, then dip in egg mixture, and finally coat thoroughly with Panko crumbs. Fry in batches of 4 balls at a time until golden brown on all sides, about 2-3 minutes per batch.
08 -
Transfer fried balls to a paper towel-lined plate to drain excess oil. Serve while still warm and cheese is melty inside.
# Notes:
01 -
For additional flavor, mix 5 pieces of cooked and crumbled bacon into the broccoli mixture.