Baked broccoli cheese balls

Baked broccoli cheese balls

Baked broccoli cheese balls

 

 

INGREDIENTS:

 

  • 1 1/2 heaping cups fresh broccoli florets
  • 1 egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 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
  • Vegetable or Canola oil

 

 

INSTRUCTIONS:

 

Let’s get started the recipe:

 

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

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