Description
Broccoli Cheese Balls are a delicious and easy-to-make healthy snack that combines finely chopped blanched broccoli with cheddar and Parmesan cheeses, seasoned and coated with breadcrumbs, then pan-fried to golden perfection. Crispy on the outside and cheesy on the inside, these bite-sized balls make an excellent appetizer or party snack.
Ingredients
Scale
Main Ingredients
- 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)
For Cooking and Garnish
- 1 tablespoon olive oil (for frying)
- Fresh parsley, chopped (for garnish)
Instructions
- Wash the broccoli: Thoroughly rinse the broccoli florets under cold running water to remove any dirt or impurities.
- Chop broccoli: Finely chop the broccoli into small, bite-sized pieces suitable for mixing and shaping.
- Blanch broccoli: Bring a pot of salted water to a boil, then add the chopped broccoli and blanch for 2-3 minutes until slightly tender but still crisp.
- Ice bath: Quickly transfer the blanched broccoli into a bowl of ice water to stop the cooking process, then drain well and pat dry with paper towels to remove excess moisture.
- Mix ingredients: In a large mixing bowl, combine the blanched broccoli with shredded cheddar, grated Parmesan, and breadcrumbs.
- Season: Add minced garlic, onion powder, salt, black pepper, and red pepper flakes (if using) to the bowl and mix well to incorporate all flavors evenly.
- Add eggs: Crack the eggs into the bowl and mix thoroughly until the mixture is cohesive and sticky enough to form balls.
- Shape balls: Using a small cookie scoop or your hands, shape the mixture into 1-inch balls, pressing tightly so they hold their shape.
- Prepare for frying: Place the shaped balls on a baking sheet lined with parchment paper, ready to be cooked.
- Heat oil: Heat olive oil in a large skillet over medium heat until hot but not smoking.
- Fry balls: Carefully add the broccoli cheese balls to the skillet without overcrowding, allowing room to turn.
- Cook evenly: Fry each side for 3-4 minutes until 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.
- Garnish: Arrange the broccoli cheese balls on a serving platter and sprinkle with freshly chopped parsley for added color and freshness.
- Serve: Serve warm with your choice of marinara sauce or ranch dressing for dipping.
Notes
- Use panko breadcrumbs for extra crunchiness, but regular breadcrumbs will also work.
- Make sure to pat the broccoli dry thoroughly after blanching to prevent soggy balls.
- You can omit the red pepper flakes if you prefer a milder flavor.
- These balls are best served immediately while hot and crispy but can be reheated in an air fryer or oven for a quick snack later.
- For a gluten-free option, substitute breadcrumbs with gluten-free alternatives.
