baked broccoli cheese balls


 

INGREDIENTS


– 1 1/2 heaping cups fresh broccoli florets


– 1 cup shredded Colby cheese


– 1 cup shredded cheddar cheese


– 4 ounces Velveeta, cut into small chunks


– 1/2 teaspoon crushed red pepper flakes


– 2 1/4 cups Panko crumbs, divided


– 1 egg, lightly beaten


– 1/2 cup all-purpose flour


– 2 eggs, lightly beaten


– Vegetable or Canola oil


INSTRUCTIONS


– Steam broccoli until slightly softened. Let cool.


– Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.


– Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.


– Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.


– Place balls on a plate and refrigerate for at least 30 minutes.


– Place flour in a bowl.


– Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.


– Place remaining 2 cups Panko crumbs in a third bowl.


– Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.


– Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.


– Fry about 4 balls at a time cooking until golden brown on all sides.


– Drain on a paper towel-lined plate.

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