Broccoli Cheese Balls

Broccoli Cheese Balls

Ingredients

• 1 1/2 cups heapedfresh broccoli florets
• 1 cup shredded Colby cheese
• 1 cup shredded cheddar cheese
• 4 ounces Velveeta, chopped
• 1/2 teaspoon crushed red pepper
• 2 1/4 cups Panko breadcrumbs, divided
• 1 egg, lightly beaten
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• Vegetable or canola oil

Broccoli Cheese Balls

Instructions

Steam broccoli until slightly softened. Cold.
Finely chop the broccoli. You want the pieces to be 1/4 inch or less. Pour into a large bowl.
In a bowl, add broccoli cheese, red pepper flakes, 1/4 cup panko breadcrumbs and 1 egg. Mix well.
Form the dough into balls by hand, using about a full spoonful per ball. You should reach 12-14.
Arrange the balls on a plate and place in the fridge for at least 30 minutes.
Place the flour in a bowl.
In a second bowl, add 2 lightly beaten eggs and mix with 1 tablespoon of water.
Place the remaining 2 cups of panko breadcrumbs in the third bowl.
Pour about 2 inches of oil into a Dutch oven or heavy saucepan. Heat the oil to 375 degrees.For best results use a thermometer.
Remove the broccoli balls from the fridge, flour them, dip them in the egg mixture, then dip them in the panko breadcrumbs.
Fry about 4 balls at a time and fry until golden brown on all sides.
Drain on a plate lined with absorbent paper.