Broccoli Cheese Balls/Pic

[Roxy15]

Broccoli Cheese Balls:

 

Ingredients:

 

1-1/2 Heaping Cups Fresh Broccoli Florets

1 Cup Shredded Colby Cheese

1 Cup Shredded Cheddar Cheese

4-ozs. Velveeta, Cut Into Small Chunks

1/2 Tsp. Crushed Red Pepper Flakes

2-1/4 Cups Panko Crumbs, Divided

1 Egg, Lightly Beaten

1/2 Cup All-Purpose Flour

2 Eggs, Lightly Beaten

Vegetable Or Canola Oil

 

Instructions:

 

Steam broccoli until slightly softened; let cool.

 

Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.

 

Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli; stir well.

 

Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.

 

Place balls on a plate and refrigerate for at least 30 minutes.

 

Place flour in a bowl.

 

Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.

 

Place remaining 2 cups Panko crumbs in a third bowl.

 

Pour about 2 inches of oil in a Dutch Oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.

 

Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.

 

Fry about 4 balls at a time cooking until golden brown on all sides.

 

Drain on a paper towel-lined plate.