broccoli cheese balls


°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


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 !