Broccoli Cheese Balls


°1 1/2 heaped cup fresh broccoli florets
°1 cup grated Colby cheese
°1 cup grated cheddar cheese
°4 ounces Velveeta, cut into small pieces
°1/2 tsp red pepper flakes
°2 1/4 cups panko breadcrumbs, divided
°1 egg, lightly beaten
°1/2 cup all-purpose flour
°2 eggs, lightly beaten
°Vegetable or rapeseed oil


Steam broccoli to slightly softened. Letting cool.
Finely chopoing broccoli. You want pieces to be 1/4 inch or less. Placing in  bowl.
Add the cheese, red pepper flakes, 1/4 cup Panko breadcrumbs and 1 egg to a bowl with the broccoli. Mix well.
Using your hands to shape mix to balls use about rounded tsp for every ball. You should get 12-14.
Place the balls on a plate and refrigerate for at least 30 minutes.
Put the flour in a bowl.
Place the 2 lightly beaten eggs in a second bowl and mix with 1 tablespoon of water.
Place the remaining 2 cups of Panko breadcrumbs in a third bowl.
Pour about 2 inches of oil into a Dutch oven or heavy pot. Heat the oil to 375 degrees. For great results, using thermometer.
Remove broccoli balls from fridge, coat in flour, dip in egg mixture, then coat in panko breadcrumbs.
Fry about 4 balls at a time until golden brown on all sides.

Enjoy !