Living proof, breathtaking broccoli recipes do not must be boring…. Baked broccoli cheese balls are a delicious meat-loose meal or brilliant bite to serve at gatherings. Make it with clean or frozen broccoli, and watch even the pickiest of eaters make amusing of them!
° 1 half of cups full of fresh broccoli florets
° 1 cup shredded colby cheese
° 1 cup shredded cheddar cheese
° four oz. velveta, cut into small portions
° half of teaspoon crushed red pepper flakes
° 2 1/four cups rusk, divided
° 1 gently crushed egg
° half of cup all-purpose flour
° 2 eggs, gently scrambled vegetables or canola oil
Steam broccoli till slightly softened. to calm down. Finely chop the broccoli. You need the portions to be 1/four inch or less. Put in a huge bowl. Add cheese, red pepper flakes, 1/four cup panko crumbs, and 1 egg to a bowl with the broccoli. stir well. Use your hands to form the mixture into balls, the usage of approximately 1 tablespoon for every ball. You have to get 12-14. Place the balls on a plate and vicinity withinside the fridge for as a minimum 30 minutes. Put the flour in a bowl. Put the 2 gently crushed eggs in some other bowl and blend them in a tablespoon of water. Put the final 2 cups of panko crumbs in a 3rd bowl. Pour approximately 2 inches of oil right into a Dutch oven or heavy saucepan. The oil is heated to 375 degrees. For first-rate results, use a thermometer. Remove the broccoli balls from the fridge, coat in flour, dip in egg mixture, and coat in breadcrumbs. Fry approximately four balls on the time of cooking till golden brown on all sides. Lay it out on a plate covered with a paper towel.
someone who knows English should edit this recipe. It sounds yummy but I will have to rewrite it into good English
yes it was a bit hard to understand.
Yes it was. Would love these.
Looks like a good recipe, and I wonder if a translating app on the computer was used. That could produce weird results.
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
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.
For more flavor, add 5 pieces of cooked and crumbled bacon to the filling.