Begin by preparing your broccoli. Wash the florets thoroughly under cold water, ensuring they are clean. Once washed, chop the broccoli into small, uniform pieces. This will help them cook evenly and blend nicely with the other ingredients. For a quicker option, you can steam the broccoli for about 3-4 minutes until it’s tender but still vibrant green. Let it cool slightly before chopping.
In a large mixing bowl, combine the chopped broccoli, shredded cheddar cheese, and grated Parmesan cheese. The cheddar will provide that melty goodness, while the Parmesan adds a salty, nutty flavor that elevates the dish. Stir these ingredients together until they are well mixed.
Next, add the breadcrumbs. These will help bind the mixture together and give the balls their crispy texture. If you prefer a gluten-free option, you can substitute regular breadcrumbs with gluten-free breadcrumbs or even crushed cornflakes for a crunchy alternative.
Now it’s time to add the flour. This will help to further bind the mixture and give your cheese balls structure. Sprinkle in the garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes if you like a bit of spice. Mix everything together until all the ingredients are evenly combined.
In a separate bowl, crack the two large eggs and beat them lightly. The eggs will act as a binding agent, ensuring your cheese balls hold their shape while cooking. Pour the beaten eggs into the broccoli and cheese mixture, stirring until everything is well incorporated. You should have a thick, sticky mixture that can easily be formed into balls. If the mixture feels too wet, you can add a little more flour or breadcrumbs to achieve the right consistency.
Once your mixture is ready, it’s time to shape the balls. Take a small amount of the mixture (about 1-2 tablespoons) and roll it between your palms to form a ball. Aim for a size similar to a golf ball. Place each formed ball on a baking sheet lined with parchment paper. This will make it easier to transfer them to the oil later and keep things tidy.
Once all the balls are shaped, you can choose to cook them immediately or refrigerate them for later. If you refrigerate them, let them sit for at least 30 minutes to firm up. This will help them hold their shape during frying.
To cook the Broccoli Cheese Balls, heat about 1-2 inches of vegetable or canola oil in a deep frying pan over medium heat. You’ll know the oil is ready when you drop a small piece of the mixture into the oil, and it sizzles immediately. Carefully add the balls to the hot oil in batches, being mindful not to overcrowd the pan. Fry until they are golden brown and crispy on all sides, which typically takes about 3-4 minutes per batch. Use a slotted spoon to turn them occasionally, ensuring even cooking.
Once they are golden brown, remove the cheese balls from the oil and place them on a paper towel-lined plate to drain any excess oil. This step is crucial for achieving that perfect crunchy texture while keeping them from getting greasy.
If you prefer a healthier option, you can also bake the Broccoli Cheese Balls. Preheat your oven to 400°F (200°C). Instead of frying, place the balls on a baking sheet lined with parchment paper and lightly spray them with cooking oil. Bake for about 20-25 minutes, or until they are golden brown and crispy, flipping them halfway through to ensure even browning.
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