Classic Broccoli Cheese Balls
These delightful Classic Broccoli Cheese Balls are a savory and satisfying snack or appetizer, perfect for parties or a family treat. Made with fresh broccoli, sharp cheddar, and a blend of seasonings, they can be baked or fried to golden perfection.
Equipment
- Food processor (optional)
- Large mixing bowl
- Parchment-lined baking sheet
- Skillet (for frying)
- Slotted spoon
Ingredients
Main Ingredients
- 1 pound Fresh Broccoli Florets steamed or blanched until tender but not mushy
- 1 cup Shredded Cheddar Cheese sharp or mild
- 1/2 cup Grated Parmesan Cheese
- 1 Large Egg
- 1/2 cup Breadcrumbs Panko recommended
- 1/4 cup All-Purpose Flour
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper freshly ground
- Vegetable Oil for frying, optional
Other
- Cooking spray for baking method
Equipment
- Parchment paper
- Baking sheet
- Skillet for frying method (optional)
- Paper towel-lined plate for frying method (optional)
Instructions
Preparation
- Steam or blanch the broccoli florets until tender-crisp, then drain well and cool slightly before finely chopping.
- In a large bowl, combine the chopped broccoli, both cheeses, egg, breadcrumbs, flour, and all seasonings.
- Mix thoroughly by hand until all ingredients are well combined and the mixture is cohesive.
- Roll small portions of the mixture into 1 to 1.5-inch balls and place them on a parchment-lined baking sheet.
Cooking Methods
- For baking, preheat oven to 375°F (190°C), spray balls with oil, and bake for 20-25 minutes, flipping halfway, until golden.
- For frying, heat about 1 inch of vegetable oil in a skillet to 350°F (175°C), then carefully fry balls in batches for 2-3 minutes per side until golden and crispy, draining on a paper towel-lined plate.
Notes
For extra flavor, consider adding a pinch of red pepper flakes to the mixture. If air frying, preheat the air fryer to 375°F (190°C) and cook for 12-15 minutes, shaking the basket halfway through, until golden brown.