Table of Contents


1 ½ heaping cups fresh broccoli florets
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 crumbs, divided
1 egg, lightly beaten
½ cup all-purpose flour
2 eggs, lightly beaten
Vegetable or Canola oil


Steam the broccoli until slightly softened. Allow it to cool, then finely chop into pieces no larger than 1/4-inch. Place in a large bowl.
Add the Colby cheese, cheddar cheese, Velveeta, crushed red pepper flakes, 1/4 cup Panko crumbs, and 1 lightly beaten egg to the bowl with the broccoli. Stir well until thoroughly combined.
Use your hands to shape the mixture into balls, using about a rounded tablespoon of mixture for each ball. You should be able to make 12-14 balls. Place them on a plate and refrigerate for at least 30 minutes.
Prepare three separate bowls: one with flour, one with the 2 lightly beaten eggs mixed with 1 tablespoon of water, and one with the remaining 2 cups of Panko crumbs.
In a Dutch oven or heavy pot, pour vegetable or canola oil to a depth of about 2 inches. Heat the oil to 375 degrees Fahrenheit, using a thermometer for accuracy.
Remove the broccoli balls from the refrigerator. Coat each ball first in flour, then dip into the egg mixture, and finally coat evenly with Panko crumbs.
Carefully place about 4 balls at a time into the hot oil, frying until golden brown on all sides, about 2-3 minutes per batch. Use a slotted spoon to remove the balls and drain them on a paper towel-lined plate.
Serve the broccoli cheese balls hot, garnished with additional shredded cheese or your favorite dipping sauce.
Prep Time: 1 hr | Cooking Time: 15 min | Total Time: 1 hr 15 min | Servings: 8

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