Cheesy Fried Broccoli Bites (Print Version)

Chopped broccoli mixed with Colby, cheddar, and Velveeta cheese, formed into balls, breaded with panko, and deep fried until golden.

# Ingredients:

→ For the Broccoli Cheese Filling

01 - 1 1/2 cups fresh broccoli florets
02 - 1 cup shredded Colby cheese
03 - 1 cup shredded cheddar cheese
04 - 4 oz Velveeta, cut into small cubes
05 - 1/2 teaspoon crushed red pepper flakes
06 - 1 egg, lightly beaten
07 - 1 1/4 cup panko breadcrumbs (about half of the total)

→ For Breading and Frying

08 - 1/2 cup all-purpose flour
09 - 2 eggs, lightly beaten
10 - 1 cup panko breadcrumbs (for the final coating)
11 - Vegetable or canola oil for frying

# Instructions:

01 - Steam the fresh broccoli florets until soft and tender. Allow it to cool for a bit before handling.
02 - Finely chop the cooled broccoli and place it in a medium to large bowl.
03 - Add the shredded Colby cheese, shredded cheddar cheese, Velveeta cubes, red pepper flakes, 1 1/4 cup panko breadcrumbs, and the lightly beaten egg to the broccoli. Mix everything together well until fully combined.
04 - Scoop up 1 to 2 tablespoons of the mixture at a time and form into balls. You should have about 16-20 balls depending on size.
05 - Place the balls on a plate and refrigerate for at least 1 hour. This lets them firm up and hold together better when frying.
06 - In three separate shallow bowls, place the all-purpose flour in one, the 2 lightly beaten eggs in another, and the 1 cup panko breadcrumbs in the third.
07 - Heat the vegetable or canola oil to 375 degrees in a large skillet. Use a thermometer to make sure the oil reaches the right temperature - this is important for crispy, golden results.
08 - Working one at a time, roll each chilled broccoli ball in the flour, then dip in the beaten egg, and finally roll in the panko breadcrumbs until fully coated.
09 - Carefully place the breaded balls in the hot oil, working in batches so there's space between each one. Fry for a few minutes on each side until the breading is golden brown on all sides. Don't overcrowd the pan.
10 - Once golden brown, remove the broccoli bites with a slotted spoon and place on a paper towel-lined tray to drain. Serve warm and enjoy!

# Notes:

01 - Steaming the broccoli instead of boiling it keeps more of the flavor and prevents it from getting waterlogged.
02 - The Velveeta adds creaminess and helps bind everything together - don't skip it!
03 - Chilling the balls for a full hour is important - it helps them stay together when you fry them.
04 - Using a thermometer to check the oil temperature ensures they fry evenly and get crispy, not greasy.
05 - The triple coating - flour, egg, panko - creates that irresistibly crunchy exterior.
06 - Don't skip the red pepper flakes - they add just the right amount of heat to balance the cheesy richness.

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