Description
These Broccoli Cheese Balls are a delicious and easy-to-make healthy snack perfect for any occasion. Made with fresh broccoli, a blend of cheddar and Parmesan cheeses, and seasoned breadcrumbs, they are pan-fried until golden and crispy on the outside while remaining tender inside. Serve them as a flavorful appetizer or a nutritious finger food with your favorite dipping sauce.
Ingredients
Scale
Broccoli Cheese Balls
- 2 cups fresh broccoli florets, chopped finely
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 2 large eggs
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a kick)
- 1 tablespoon olive oil (for frying)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Broccoli: Wash the broccoli florets thoroughly under cold water to remove any dirt or impurities.
- Chop Broccoli: Chop the broccoli into small, bite-sized pieces for even cooking.
- Blanch Broccoli: Bring a pot of water to a boil, add a pinch of salt, and blanch the chopped broccoli for 2-3 minutes to soften it slightly while retaining color and nutrients.
- Cool Broccoli: Transfer the blanched broccoli to a bowl of ice water immediately to stop the cooking process. Drain well and pat dry thoroughly to remove excess moisture.
- Mix Ingredients: In a large mixing bowl, combine the blanched broccoli, shredded cheddar cheese, grated Parmesan cheese, and breadcrumbs.
- Season Mixture: Add minced garlic, onion powder, salt, black pepper, and red pepper flakes (if using) to the mixture and stir until well combined.
- Add Eggs: Crack the eggs into the bowl and mix everything until fully incorporated forming a uniform mixture that can hold together when shaped.
- Shape Balls: Using a small cookie scoop or your hands, shape the mixture into 1-inch balls, packing them tightly to ensure they hold their shape during frying.
- Prepare for Frying: Place the formed balls on a baking sheet lined with parchment paper to keep them ready and prevent sticking.
- Heat Oil: Heat olive oil in a large skillet over medium heat until shimmering and hot enough for frying.
- Fry Broccoli Cheese Balls: Add the balls to the skillet without overcrowding to allow even cooking. Fry for 3-4 minutes on each side until they are golden brown and crispy, turning gently with tongs to avoid breaking.
- Drain Excess Oil: Transfer the cooked balls to a plate lined with paper towels to absorb any excess oil for a lighter bite.
- Garnish and Serve: Arrange the broccoli cheese balls on a serving platter, garnish with freshly chopped parsley, and serve warm with your choice of marinara sauce or ranch dressing for dipping.
Notes
- Ensure the broccoli is well dried after blanching to prevent the mixture from becoming too wet.
- If the mixture feels too loose, add a bit more breadcrumbs to help it hold shape better.
- For an extra crispy texture, consider using panko breadcrumbs as instructed.
- You can make these ahead and reheat in a skillet or oven to maintain crispiness.
- Serve immediately after frying for the best taste and texture.
