Broccoli Cheese Balls Bites (Print-Friendly Version)
Broccoli and cheese combine in crispy, golden bites with a melty center and touch of red pepper heat.
# What You'll Need:
→ Broccoli Mixture
01 -
225 g fresh broccoli florets, loosely packed
02 -
110 g shredded Colby cheese
03 -
110 g shredded cheddar cheese
04 -
115 g processed cheese (Velveeta), cut into small cubes
05 -
0.5 teaspoon crushed red pepper flakes
06 -
30 g Panko breadcrumbs
07 -
1 large egg, lightly beaten
→ Coating and Frying
08 -
65 g all-purpose flour
09 -
2 large eggs, lightly beaten
10 -
240 g Panko breadcrumbs
11 -
Vegetable or canola oil, sufficient for deep frying
12 -
1 tablespoon water
# How to Make It:
01 -
Steam broccoli florets until just tender yet still bright green. Allow to cool completely.
02 -
Finely chop steamed broccoli into pieces no larger than 0.5 cm. Transfer to a large mixing bowl.
03 -
Add Colby cheese, cheddar cheese, Velveeta, crushed red pepper, 30 g Panko breadcrumbs, and 1 beaten egg to chopped broccoli. Mix thoroughly until evenly combined.
04 -
Using approximately 1 rounded tablespoon of mixture per ball, form into balls (yields 12–14), pressing firmly. Arrange on a plate and refrigerate for at least 30 minutes to set.
05 -
Set up three bowls: one with flour, a second with 2 beaten eggs mixed with 1 tablespoon water, and a third with 240 g Panko breadcrumbs.
06 -
Fill a Dutch oven or heavy-bottomed pot with about 5 cm of oil. Heat oil to 190°C, checking with a thermometer for accuracy.
07 -
Remove chilled balls from refrigerator. Dredge each ball first in flour, then dip in egg mixture, and finally coat thoroughly with Panko breadcrumbs.
08 -
Working in batches of four, fry balls in hot oil until crisp and golden brown on all sides, turning as needed. Remove with a slotted spoon.
09 -
Transfer fried cheese balls to a paper towel-lined plate to drain excess oil. Serve immediately while hot.
# Additional Tips:
01 -
For a richer flavour, incorporate chopped, cooked bacon into the broccoli mixture before forming balls.