Crispy Broccoli Cheese Balls (Printable Version)
Crunchy outside, melty cheese and tender broccoli inside with a smoky hint of paprika.
# Ingredients:
→ Vegetables
01 -
375 grams fresh broccoli florets
→ Cheeses
02 -
113 grams shredded Colby cheese
03 -
113 grams shredded cheddar cheese
04 -
113 grams Velveeta cheese, cut into small chunks
→ Spices
05 -
0.5 grams crushed red pepper flakes
→ Coating and Binding
06 -
112 grams Panko breadcrumbs, divided
07 -
1 large egg, lightly beaten
08 -
57 grams all-purpose flour
09 -
2 large eggs, lightly beaten
→ Cooking Oil
10 -
Vegetable or canola oil for deep frying
# Steps:
01 -
Steam broccoli florets until slightly tender, approximately 5 to 7 minutes. Allow to cool completely before proceeding.
02 -
Finely chop the cooled broccoli into small pieces and transfer to a large mixing bowl.
03 -
Add shredded Colby cheese, shredded cheddar cheese, Velveeta chunks, crushed red pepper flakes, half the Panko crumbs, and one beaten egg to the bowl. Mix thoroughly to combine.
04 -
Shape the mixture into balls using about one tablespoon per ball. Place formed balls onto a tray and refrigerate for at least 30 minutes to firm up.
05 -
Set up three separate bowls: one with flour, another with the two beaten eggs, and the last with the remaining Panko crumbs.
06 -
Heat approximately 5 centimeters of vegetable or canola oil in a heavy-bottomed pot or Dutch oven to 190°C, using a kitchen thermometer for accuracy.
07 -
Coat each chilled ball first in flour, then dip in beaten eggs, and finally roll in Panko crumbs until evenly coated.
08 -
Fry the breaded balls in small batches for 3 to 4 minutes each until golden brown, turning occasionally for uniform cooking.
09 -
Remove fried balls using a slotted spoon and drain on paper towels. Serve immediately while hot with dipping sauces of choice.
# Notes:
01 -
For enhanced crispiness, reheat leftovers in a preheated oven at 175°C for 10 minutes. Use gluten-free flour and Panko for a gluten-free adaptation.