Broccoli Cheese Balls

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Broccoli Cheese Balls have a crispy exterior with three varieties of melted cheese and fresh broccoli. Make a delicious appetizer!


1 1/2 cups broccoli florets (fresh)
1 cup Colby cheese, shredded
1 cup cheddar cheese, shredded
a quarter-pound Velveeta cheese, sliced into tiny pieces
1/2 teaspoon red pepper flakes, crushed
1 egg, lightly beaten 2 1/4 cup Panko crumbs, divided
1/2 cup flour (all-purpose)
2 gently beaten eggs
Canola or vegetable oil


Broccoli should be steamed until it is somewhat softened. Allow cooling.
Broccoli, finely chopped. The components should be no more than 1/4-inch thick—placed in a large mixing basin.
Toss broccoli with cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg in a mixing bowl. Stir everything together thoroughly.
Form the mixture into balls with your hands, using approximately a rounded tablespoon for each ball. You should obtain between 12 and 14 points.
Refrigerate the balls for at least 30 minutes after placing them on a platter.
In a mixing basin, combine flour and baking powder.
In a separate dish, whisk together the 2 gently beaten eggs and 1 tablespoon water.
In a different dish, combine the remaining 2 cups of Panko crumbs.
In a Dutch oven or large pot, pour about 2 inches of oil—Preheat the oil to 375 degrees Fahrenheit. Use a thermometer for the best results.
Remove the broccoli balls from the refrigerator and coat them in flour, egg mixture, and Panko crumbs.
4 balls at a time should be fried till golden brown on both sides.
Drain on a platter lined with paper towels.

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