*Ingredients
°1 1/2 cups full of fresh broccoli florets
°1 cup shredded colby cheese
°1 cup shredded cheddar cheese
°4 ounces velveta, cut into small pieces
°1/2 teaspoon crushed red pepper flakes
°2 1/4 cups rusk, divided
°1 lightly beaten egg
°1/2 cup all-purpose flour
°2 eggs, lightly beaten
°Vegetable oil or canola oil
*instructions
Steam broccoli until slightly softened. to calm down.
Finely chop the broccoli. You want the pieces to be 1/4 inch or less. Put in a large bowl.
Add cheese, red pepper flakes, 1/4 cup panko crumbs, and 1 egg to a bowl with the broccoli. stir well.
Use your hands to shape the mixture into balls, using a large, round spoon for each ball. You should get 12-14.
Place the balls on a plate and place in the refrigerator for at least 30 minutes.
Put the flour in a bowl.
Put the two lightly beaten eggs in another bowl and mix them in a tablespoon of water.
Put the remaining 2 cups of panko crumbs in a third bowl.
Pour about 2 inches of oil into a Dutch oven or heavy saucepan. The oil is heated to 375 degrees. For best results, use a thermometer.
Remove the broccoli balls from the refrigerator, coat in flour, dip in egg mixture, and coat in breadcrumbs.
Fry about 4 balls at the time of cooking until golden brown on all sides.
Drain it on a plate lined with a paper towel!
Enjoy !
