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Broccoli Cheese Balls

Broccoli Cheese Balls


Broccoli Cheese Balls Recipe

Broccoli Cheese Balls make delicious finger food for holiday parties or game days. Make them as an after-school snack and your kids will think you are the coolest parent ever.

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 the bowl with broccoli. Stir well.

Use your hands to shape the 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 of 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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