Broccoli Cheese Balls


  • 1 1/2 heaping cups recent broccoli florets
  • 1 cup shredded Colby cheese
  • 1 cup shredded cheddar cheese
  • 4 ounces Velveeta, minimize into small chunks
  • 1/2 teaspoon crushed pink pepper flakes
  • 2 1/4 cups Panko crumbs, divided
  • 1 egg, evenly overwhelmed
  • 1/2 cup all-purpose flour
  • 2 eggs, evenly overwhelmed
  • Vegetable or Canola oil


  • Steam broccoli till barely softened. Let cool.
  • Finely chop broccoli. You need the items to be 1/4-inch or much less. Place in a big bowl.
  • Add cheese, pink pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir properly.
  • Use your palms to form combination into balls utilizing a couple of rounded tablespoon for every ball. It is best to get 12-14.
  • Place balls on a plate and refrigerate for at the very least half-hour.
  • Place flour in a bowl.
  • Place the two evenly overwhelmed eggs in a second bowl and blend in 1 tablespoon water.
  • Place remaining 2 cups Panko crumbs in a 3rd bowl.
  • Pour about 2 inches of oil in a Dutch oven or heavy pot. Warmth oil to 375 levels. For greatest outcomes use a thermometer.
  • Take away broccoli balls from fridge, coat in flour, dip in egg combination, after which coat in Panko crumbs.
  • Fry about 4 balls at a time cooking till golden brown on all sides.
  • Drain on a paper towel-lined plate.

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