These crispy, golden Broccoli Cheese Balls are the perfect appetizer or snack! Packed with a blend of three melted cheeses, fresh broccoli, and a hint of heat from red pepper flakes, they’re perfectly crispy on the outside and ooey-gooey on the inside. The addition of Panko breadcrumbs gives them that satisfying crunch, making them a crowd-pleasing favorite!
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 8 balls
Ingredients
- 1 ½ cups fresh broccoli florets (steamed)
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
- 4 ounces Velveeta, cut into small chunks
- ½ teaspoon crushed red pepper flakes
- 2 ¼ cups Panko breadcrumbs (divided)
- 1 egg (lightly beaten)
- ½ cup all-purpose flour
- 2 eggs (lightly beaten)
- Vegetable or canola oil (for frying)
Instructions
- Steam the broccoli until slightly softened, then let it cool. Finely chop the broccoli into pieces no larger than ¼-inch.
- In a large bowl, combine the chopped broccoli, shredded cheeses, Velveeta, red pepper flakes, ¼ cup Panko breadcrumbs, and 1 lightly beaten egg. Mix well.
- Using your hands, shape the mixture into balls, about 1 tablespoon of the mixture per ball. You should get 12-14 balls. Place the balls on a plate and refrigerate for at least 30 minutes.
- Prepare your breading stations: place flour in one bowl, lightly beaten eggs with 1 tablespoon of water in a second bowl, and the remaining Panko breadcrumbs in a third bowl.
- Heat about 2 inches of oil in a Dutch oven or heavy pot to 375°F.
- Remove the broccoli balls from the fridge. Coat each ball in flour, dip in the egg mixture, and then coat with Panko breadcrumbs.
- Fry the balls in batches, about 4 at a time, until golden brown on all sides (about 3-4 minutes). Drain on a paper towel-lined plate.
Notes
- For added flavor, mix in 5 pieces of cooked, crumbled bacon into the filling.
- Serve these hot with your favorite dipping sauce like ranch or marinara!
Nutrition
Calories: 322 kcal per serving (1 ball)
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