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Broccoli Cheese Balls Recipe

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4.8 from 461 reviews

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.

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

  1. Steam Broccoli: Steam the fresh broccoli florets until they are slightly softened. Allow to cool completely before proceeding.
  2. Chop Broccoli: Finely chop the cooled broccoli into pieces about 1/4-inch or smaller. Place the chopped broccoli in a large mixing bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://leofoster.com/broccoli-cheese-balls-recipe/