Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
These broccoli and cheese balls are perfect for serving as an appetizer at parties or as a fun and nutritious snack for kids.
Ingredients:
- 1 1/2 fresh broccoli flower stacking cups
- 1 cup grated colby cheese
- 1 cup cheddar cheese
- 4 ounces Velveta, cut into small pieces
- 2 1/4 Split Banco Crumb Cups
- 1 slightly beaten egg
- 1/2 cup multipurpose flour
- 2 slightly beaten eggs
- Vegetable oil or canola
PREPARATION:
Steam the broccoli until slightly cooked.
Let it be calm.
– Finely cut the broccoli. You want the cut to be 1/4 inch or less. Put it in a large bowl.
– Add cheese, red pepper flakes, 1/4 cup panko crumbs and 1 egg with broccoli. Stir well.
– Use your hands to form the mixture in the form of balls using a round tablespoon for each ball. You should get 12-14.
-Place the balls on a plate and refrigerate for at least 30 minutes.
– Place the flour in a bowl.
– Place the 2 slightly beaten eggs in a second bowl and mix in 1 tablespoon water.
– Place the remaining 2 cups panko crumbs in a third bowl.
– Pour about 2 inches of oil into a Dutch oven or heavy saucepan. Heat the oil to 375 degrees. For the best results, use the thermometer.
Remove broccoli balls from the fridge, cover with flour, dip in egg mixture, then cover with panko crumbs.
– Fry about 4 balls at a time until golden brown on all sides.
– Drain on a plate lined with paper towel.
Enjoy !