Broccoli Cheese Balls Recipe
Introduction
Broccoli Cheese Balls are a delightful appetizer that combines tender broccoli with a cheesy, crispy coating. Perfect for parties or a tasty snack, these bite-sized treats offer a satisfying crunch and gooey center.
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 (for frying)
Instructions
- Step 1: Steam broccoli until slightly softened, then let it cool.
- Step 2: Finely chop the cooled broccoli into pieces about 1/4 inch or smaller and place in a large bowl.
- Step 3: Add shredded Colby cheese, shredded cheddar cheese, Velveeta chunks, crushed red pepper flakes, 1/4 cup Panko crumbs, and 1 lightly beaten egg to the bowl. Stir everything well to combine.
- Step 4: Using your hands, shape the mixture into balls about the size of a rounded tablespoon. You should get 12 to 14 balls.
- Step 5: Place the broccoli cheese balls on a plate and refrigerate for at least 30 minutes to help them firm up.
- Step 6: Prepare your coating stations: place flour in one bowl; mix 2 lightly beaten eggs with 1 tablespoon water in a second bowl; place the remaining 2 cups of Panko crumbs in a third bowl.
- Step 7: Pour about 2 inches of oil into a Dutch oven or heavy pot and heat to 375°F (use a thermometer for best results).
- Step 8: Remove the broccoli balls from the refrigerator. Coat each ball first in flour, then dip in the egg mixture, and finally coat thoroughly with Panko crumbs.
- Step 9: Fry about 4 balls at a time in the hot oil until golden brown on all sides.
- Step 10: Remove the fried balls and drain on a paper towel-lined plate before serving.
Tips & Variations
- For a milder flavor, omit the crushed red pepper flakes or add less.
- Use a mix of your favorite cheeses to customize the flavor profile.
- Serve with a dipping sauce such as ranch or spicy mayo for extra flavor.
- If you prefer baking over frying, bake at 400°F for 15-20 minutes or until golden and crispy.
Storage
Store leftover broccoli cheese balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes to crisp them up again. Avoid microwaving, as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these ahead of time?
Yes, you can prepare the broccoli cheese balls and refrigerate them for up to 24 hours before frying. Keep them covered to prevent drying out.
What can I use instead of Velveeta?
You can substitute Velveeta with an equal amount of processed cheese or extra shredded cheese for a similar creamy texture.
PrintBroccoli Cheese Balls Recipe
Delicious and crispy Broccoli Cheese Balls that combine fresh broccoli florets with a blend of cheeses, coated in crunchy panko crumbs, and fried to golden perfection. Perfect as a savory appetizer or snack with a hint of spice from crushed red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12–14 balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Main 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
Breading and Coating
- 2 1/4 cups Panko crumbs, divided
- 1/2 cup all-purpose flour
- 1 egg, lightly beaten (for mixture)
- 2 eggs, lightly beaten (for coating)
- 1 tablespoon water (mixed with eggs for coating)
Cooking
- Vegetable or Canola oil (for frying, about 2 inches depth)
Instructions
- Steam Broccoli: Steam the fresh broccoli florets until they are slightly softened. Allow to cool completely before proceeding.
- Chop Broccoli: Finely chop the cooled broccoli into pieces about 1/4-inch or smaller. Place the chopped broccoli in a large mixing bowl.
- Mix Ingredients: Add shredded Colby cheese, shredded cheddar cheese, Velveeta chunks, crushed red pepper flakes, 1/4 cup panko crumbs, and 1 lightly beaten egg to the broccoli bowl. Stir thoroughly to combine all ingredients evenly.
- Shape Balls: Using your hands, form the mixture into balls about the size of a rounded tablespoon each. You should create approximately 12 to 14 balls.
- Chill Balls: Place the shaped broccoli cheese balls on a plate and refrigerate them for at least 30 minutes to help them firm up before frying.
- Prepare Coating Stations: Put the all-purpose flour in one bowl. In a second bowl, whisk together the two lightly beaten eggs and 1 tablespoon of water. Place the remaining 2 cups of panko crumbs in a third bowl.
- Heat Oil: Pour about 2 inches of vegetable or canola oil into a Dutch oven or heavy-bottomed pot. Heat the oil to 375°F (190°C). Using a thermometer is recommended for accuracy.
- Coat Balls: Remove the broccoli balls from the refrigerator. First, roll each ball in flour, then dip into the egg mixture, and finally coat evenly with panko crumbs.
- Fry Balls: Fry about 4 broccoli cheese balls at a time in the hot oil. Cook them until they turn golden brown on all sides, ensuring they are heated through.
- Drain and Serve: Remove the fried balls with a slotted spoon and drain on a paper towel-lined plate to remove excess oil. Serve warm and enjoy.
Notes
- Steaming the broccoli slightly softens it while keeping a nice texture in the balls.
- You can adjust the amount of crushed red pepper flakes to make the balls more or less spicy.
- Make sure the oil is at the correct temperature to avoid greasy balls and ensure even frying.
- Refrigerating the shaped balls before frying helps them hold together and prevents breaking apart in the oil.
- These broccoli cheese balls can be served with ranch dressing, marinara, or your favorite dipping sauce.
Keywords: Broccoli Cheese Balls, Fried Appetizer, Cheese Snacks, Crispy Broccoli Bites, Party Food
