Cheese balls with broccoli crispy on the outside, with 3 kinds of sticky melted cheese and fresh broccoli inside. Make a great appetizer!
Preparation time: 1 hour
Cooking time: 15 minutes.
Total time: 1 hour 15 minutes
1 1/2 cups heavy fresh broccoli florets
1 cup grated Colby cheese
1 cup grated cheddar cheese
4 oz. Velveeta, cut into small pieces
1/2 teaspoon chopped red pepper
2 1/4 cups panko crumbs, separated
1 egg, lightly beaten
1/2 cup all-purpose flour
2 eggs, lightly beaten
Vegetable or canola oil
Boil broccoli until slightly soft. Let steep.
Finely chop the broccoli. You want the pieces to be 1/4 inch or smaller. Place in a large bowl.
Add the cheese, red pepper flakes, 1/4 cup panko crumbs and 1 egg to the bowl with the broccoli. Mix well.
Use your hands to form the mixture into balls, using about one rounded tablespoon 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.
Place 2 lightly beaten eggs in a second bowl and mix with 1 tablespoon water.
Place the remaining 2 cups of breadcrumbs in a third bowl.
Pour about 2 inches of oil into a roasting pan or heavy saucepan. Heat the oil to 375 degrees. Use a thermometer for best results.
Take the broccoli balls out of the refrigerator, spread the flour on top, dip in the egg mixture, and then top with the panko crumbs.
Fry about 4 balls at a time, cooking until golden brown on all sides.
Drain on a plate lined with kitchen paper.
The recipe is adapted: simply done, well done