Description
Crispy Broccoli Cheese Balls are a delicious and easy-to-make appetizer that features a flavorful blend of fresh steamed broccoli, Colby and cheddar cheeses, and creamy Velveeta, all coated in crunchy Panko breadcrumbs and fried to golden perfection. Perfectly crispy on the outside and cheesy on the inside, these bite-sized treats are sure to be a crowd-pleaser at any gathering.
Ingredients
Scale
Main Ingredients
- 1.5 cups fresh broccoli florets (steamed until slightly softened)
- 1 cup Colby cheese (shredded)
- 1 cup cheddar cheese (shredded)
- 4 ounces Velveeta (cut into small chunks)
- 0.5 teaspoon crushed red pepper flakes
- 1/4 cup Panko crumbs (for mixing)
- 1 large egg (lightly beaten, for mixing)
Coating Ingredients
- 0.5 cup all-purpose flour
- 2 large eggs (lightly beaten)
- 1 tablespoon water
- 2 cups Panko crumbs (for coating)
For Frying
- Vegetable or canola oil (enough for frying, about 2 inches deep)
Instructions
- Steam Broccoli: Begin by steaming the fresh broccoli florets for approximately 5 minutes until they are slightly softened. Once steamed, allow them to cool completely.
- Chop Broccoli: Finely chop the cooled broccoli into pieces about 1/4-inch or smaller. Transfer to a large mixing bowl.
- Mix Cheeses and Seasoning: Add the 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 the chopped broccoli. Stir everything thoroughly until well combined.
- Form Balls: Using your hands, scoop about a rounded tablespoon of the mixture and mold it into a ball. Place each formed ball on a plate.
- Chill: Refrigerate the broccoli cheese balls for at least 30 minutes to help them firm up and hold their shape during frying.
- Prepare Coating Stations: Set up three separate bowls—one with the flour, one with the 2 lightly beaten eggs mixed with 1 tablespoon water, and one with the remaining 2 cups of Panko crumbs.
- Heat Oil: Pour approximately 2 inches of vegetable or canola oil into a Dutch oven or deep pot and heat it to around 375°F (190°C) for frying.
- Coat Balls: Remove the broccoli balls from the refrigerator. One by one, coat each ball first in flour, then dip in the egg mixture, and finally roll in the Panko crumbs to ensure an even, crispy coating.
- Fry: Carefully fry about 4 broccoli cheese balls at a time in the hot oil. Cook them for 3-4 minutes per batch, turning occasionally, until they are golden brown on all sides.
- Drain: Using a slotted spoon, transfer the fried balls onto a paper towel-lined plate to drain any excess oil before serving.
Notes
- Ensure broccoli is cooled completely before mixing to avoid melting the cheese prematurely.
- Do not overcrowd the frying pot to maintain oil temperature and ensure even cooking.
- Use a thermometer to keep the oil temperature steady around 375°F for the crispiest results.
- These cheese balls can be kept warm in a low oven if frying in batches.
- Leftovers can be reheated in an air fryer or oven to retain crispiness.
