Broccoli Cheese Balls

Broccoli Cheese Balls make a delicious finger food for holiday parties or game day. Make them as an after school snack and your kids will think you are the coolest parent ever. 

PREP TIME: 1 HOUR

COOK TIME: 15 MINUTES

TOTAL TIME: 1 HOUR 15 MINUTES

INGREDIENTS

• 1 1/2 heaping cups fresh broccoli florets
• 1 cup shredded Colby cheese
• 1 cup shredded cheddar cheese
• 4 ounces Velveeta, cut into small chunks
• 1/2 teaspoon 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.

Credit to: spicysouthernkitchen