Recipe: Broccoli Cheese Bites/Balls (repost + 5 recipes)

BROCCOLI CHEESE BITES

5 cups vegetable oil for frying
1 (16 ounce) package chopped frozen broccoli, thawed and drained
4 cups shredded sharp Cheddar cheese
3 1/2 cups dry bread crumbs
Salt and pepper to taste

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.

In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.

In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper. Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.

Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.

This is a repost from here: /recipes/broccoli-cheese-bites-deep-fried-1416968

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The recipe above is clearly not perfect. Another poster mentioned that it was missing one essential ingredient- imitation bacon bits, and the original balls were made with mozzarella cheese (perhaps a combinations of cheeses). With that in mind, here are a few more starting points.

BROCCOLI CHEESE BITES

1 (16 oz) package frozen broccoli florets
1 1/2 cups shredded mozzarella cheese
3 eggs, beaten
1 cup Italian seasoned bread crumbs

Preheat oven to 350 degrees F. Line a cookie sheet with foil and spray with cooking spray.

Cook the frozen broccoli, cool, cut into uniform sizes. Mix together the broccoli with the cheese, eggs, and breadcrumbs with a wooden spoon. Form the mixture into 15-20 balls. Place on prepared cookie sheet.

Bake for 20-30 minutes.

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CHEESY BROCCOLI BITES

2 1/2 cups fresh steamed broccoli, chopped
2 cups of shredded cheese, mozzarella and cheddar
3 eggs
Salt, pepper, garlic and onion powder to taste
3/4 cup plain or seasoned breadcrumbs

Mix all the ingredients together. Using your hands, form golf ball sized patties and place them onto a greased baking sheet.

Bake at 375 degrees F for 30 minutes or until browned on both sides, flipping halfway through.

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BROCCOLI PATTIES

2 tsp vegetable oil
2 cloves garlic, minced
1/2 onion, chopped
1 (12 ounce) bag frozen broccoli, defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs, beaten
Salt and pepper

Preheat the oven to 400 degrees F. Lightly grease a baking sheet lined with aluminum foil.

Heat the oil in a small pan over medium heat; add in the garlic and onions and season with salt and pepper to taste. Saute until onions are garlic are tender, set aside to cool.

Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl. To the same bowl, add the panko, the cheeses, eggs, sauteed onion and garlic, and salt and pepper to taste. Mix together and form into patties, place on the prepared baking sheet.

Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy

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BROCCOLI BALLS

1 bag frozen chopped broccoli
2 cups shredded Cheddar cheese
1 cup shredded Mozzarella cheese
1 1/2 tbsp. minced garlic
4 oz. cream cheese, softened
1/2 to 1 cup bacon bits
4 eggs
2 cups plain bread crumbs

Mix all ingredients together and refrigerate.

When ready to bake, shape into balls and place on a lightly greased baking sheet.

Bake at 350 degrees F for 30 to 40 minutes (or fry to a golden brown).

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BROCCOLI BITES
LIKE COPELAND'S BAYOU BALLS

1 1/2 lb. bacon (to make 1 lb crisped)
1 lb. Monterey jack cheese, finely shredded
1/2 lb. colby cheese, finely shredded
1/2 lb. cheddar cheese, finely shredded
1 lb. broccoli florets (approx 1 1/4 lb uncooked)
1/2 tsp fine grind sea salt
1/2 tsp ground white pepper
2 cups seasoned flour (2 cups flour, 2 tbsp cajun spice blend)
1 1/2 cups egg wash (3 to 4 eggs and 1 cup water whipped)
2 cups breadcrumbs
1/2 gallon frying oil

Cook bacon in oven until crisp. Drain grease well and chop into 1/4-inch pieces. Chill well.

Combine and mix the three finely shredded cheeses into a large bowl; set aside.

Blanch broccoli florets in boiling water. Remove from water and chill in ice bath to stop cooking. Drain well and then chop into 1/4-inch pieces. Measure 1 pound of the prepared broccoli; set aside.

Measure 1 pound of chopped bacon; set aside.

Combine the cheese, cooled chopped broccoli (1 lb) and cooled chopped bacon (1 lb) in a large container, again, being sure each item is cool to prevent lumping. Add the sea salt and white pepper and mix well.

Larger sized portions will weight 2 ounces, for smaller sized portions weight them to 1 ounce each. Portion tightly using your hands to form golf ball size or smaller balls rolling each portion into a tight ball, then place on a sheet pan, cover and refrigerate for several hours.

WHEN READY FOR SERVICE:
Have fryer ready with the frying oil and set to 350 degrees F.

Bread 6 broccoli balls in the flour, egg wash, then breadcrumbs and then deep fry until golden brown, or about 2-4 minutes. A small batch ensures they will get an even frying and maintain the fryer temperature for most home fryer models.