Broccoli Cheese Balls

By chelyc13

Ingredients

• 1 1/2 cups fresh broccoli florets (about 1 pound of broccoli crowns)
• 1 cup shredded colby cheese
• 1 cup shredded cheddar cheese
• 4 oz velveeta, shredded or chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon cayenne pepper
• 3 about 3 quarts canola oil
• 1/2 cup all purpose flour
• 4 large eggs, lightly beaten
• 3 cups panko bread crumbs

Details

Servings 4

Preparation

Step 1

1. Fill a saucepan about halfway with water and bring to a boil over medium high heat. Blanch the broccoli until bright green and slightly softened, 1 to 2 minutes. Drain and let the broccoli cool. When cool enough to handle, chop the florets into small pieces, each about 1/4 inch long.

2. In a large bowl, stir together the cheeses, red pepper flakes, and cayenne. Add the broccoli and mix well. Using your hands, form the mixture into balls about the size of cherry tomato; you will have at least 16 balls. Refrigerate for 30 minutes.

3. In a large heavy pot, heat the oil over high heat until a deep fat thermometer reaches a temperature of 375.

4. Put the flour in a shallow bowl, the eggs in another shallow bowl, and the panko in a third bowl. Dip each ball first in the flour, then the eggs, and finally the bread crumbs to coat. Using a long handled slotted spoon, carefully cubmerge the balls, a few at a time, in the hot oil and cook until golden brown, 2 to 3 minutes, turning the balls in the oil to ensure even browning. Do not crowd the pot. Lift the balls from the oil with the slotted spoon and transfer to a large polate or baking sheet lined with paper towels to drain. Continue frying the balls in batches, letting the oil return to 375. Between each batch. Serve hot.