Bayou Broccoli Balls

By mszcookie

When we visit New Orleans we have to make a trip to Copelands so I can have the Bayou Broccoli Balls. This is a version I found on the internet and it's pretty close to the real thing. Delicious!!!

Ingredients

• 1 lb Monterey Jack Cheese, finely shredded
• 1/2 lb Colby Cheese, finely shredded
• 1/2 lb cheddar cheese, finely shredded
• 1 lb Broccoli Florets (approx. 1.25 uncooked)
• 1 lb Crispy Bacon (approx. 1.5 lb uncooked)
• 1/2 tsp Sea Salt - fine grind
• 1/2 tsp White Pepper
• 2 cups Seasoned Flour (2 cups flour, 2 Tbl Cajun Spice blend)
• 1 1/2 cups egg wash (3-3 eggs and 1 cup water whipped)
• 2 cups Breadcrumbs
• 1/2 gallon Frying Oil

Preparation

Step 1

Combine and mix the three finely shredded cheeses into a large bowl.

Blanch broccoli florets in bowling water. Remove from water and chill in ice bath to stop cooking. Drain well and then chip into 1/4" pieces. Measure 1 pound of the prepared broccoli.

Cook bacon in oven until crisp. Drain grease well and chop into 1/4" pieces. Chill well. Measure 1 pound of chopped bacon.

Combine the cheese, cooled chopped broccoli (1 lb) and cooled chopped bacon (1 lb) in a large container and again, being sure each item is cool to prevent lumping. Add sea salt and white pepper and mix well.

Large size portions will weight 2 ounces, for smaller sized portions weight then at 1 ounce each. Portion tightly using your hands to form golf ball size or smaller balls rolling each portion into a tight ball, then place on a sheet pan, cover and refrigerate for several hours.

When ready for service have fryer ready white the frying oil and set to 350 degrees. Bread 6 broccoli balls in the flour, egg wash, the. Breadcrumbs and then deep fry until golden brown, or about 2-4 minutes. A small bath ensures they will get an even frying and maintain the fryer temperature for most dryer models.

Serve on a small round plate or platter with a side of Tiger sauce for dipping.