Description
These cheesy broccoli balls are a crispy, flavorful appetizer perfect for any gathering. Made with a blend of Colby, cheddar, and Velveeta cheeses mixed with fresh broccoli and coated in crunchy Panko breadcrumbs, they are fried until golden brown, creating a deliciously crispy outside and a gooey cheesy center.
Ingredients
Vegetables and Cheese
- 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
Eggs
- 1 egg, lightly beaten
- 2 eggs, lightly beaten, mixed with 1 tablespoon water
Other
- Vegetable or Canola oil for frying (about 2 inches depth)
Instructions
- Steam Broccoli: Steam the fresh broccoli florets until they are slightly softened, then allow them to cool completely to handle.
- Chop Broccoli: Finely chop the steamed broccoli into small pieces about 1/4 inch or less, then transfer them to a large mixing bowl.
- Mix Cheese and Seasoning: Add shredded Colby cheese, shredded cheddar cheese, Velveeta chunks, crushed red pepper flakes, 1/4 cup of Panko crumbs, and 1 lightly beaten egg to the bowl with broccoli. Stir everything together thoroughly to combine the mixture well.
- Shape Balls: Using your hands, form the mixture into balls about a rounded tablespoon each. You should be able to make 12-14 balls. Place these balls on a plate and refrigerate for at least 30 minutes to firm up.
- Prepare Breading Stations: Place the flour in one bowl. In another bowl, beat the 2 eggs with 1 tablespoon of water. In a third bowl, place the remaining 2 cups of Panko crumbs.
- Heat Oil: Pour about 2 inches of vegetable or canola oil into a Dutch oven or heavy pot and heat to 375°F (190°C). Use a thermometer for accuracy to get a perfect frying temperature.
- Bread the Balls: Remove the chilled broccoli balls from the refrigerator. Coat each ball first in flour, then dip into the egg mixture, and finally coat thoroughly with Panko crumbs to ensure a crispy exterior.
- Fry Balls: Carefully fry about 4 balls at a time in the hot oil. Cook them until they are golden brown on all sides, which should take a few minutes per batch.
- Drain and Serve: Remove the fried cheese balls from the oil and drain them on a paper towel-lined plate to absorb excess oil. Serve warm for the best taste and texture.
Notes
- Ensure the oil temperature stays around 375°F for crispy, non-greasy cheese balls.
- Refrigerating the balls before frying helps them hold their shape better during cooking.
- Use a thermometer to accurately monitor oil temperature for optimal frying results.
- These cheese balls can be served with dipping sauces like ranch, marinara, or spicy aioli for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American