Description
These Broccoli Cheese Balls are a delicious and easy-to-make healthy snack featuring tender blanched broccoli mixed with sharp cheddar, Parmesan, and breadcrumbs, fried until golden and crispy. Perfect as an appetizer or party finger food, they offer a delightful combination of flavors and textures that kids and adults alike will enjoy.
Ingredients
Scale
Broccoli Cheese Balls
- 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)
- 1 tablespoon olive oil (for frying)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the broccoli: Wash the broccoli florets thoroughly under cold water, then chop them into small, bite-sized pieces to ensure even cooking and easy mixing.
- Blanch the broccoli: Bring a pot of salted water to a boil, add the chopped broccoli, and blanch for 2-3 minutes until slightly tender but still bright green.
- Cool and drain: Transfer the broccoli immediately to a bowl of ice water to stop the cooking process, then drain and pat dry thoroughly to remove excess moisture.
- Mix ingredients: In a large mixing bowl, combine the blanched broccoli, shredded cheddar cheese, grated Parmesan, and breadcrumbs. Add minced garlic, onion powder, salt, black pepper, and optional red pepper flakes. Mix well to evenly distribute the seasonings.
- Add eggs: Crack the eggs into the mixture and stir until fully incorporated, which will help bind the ingredients together.
- Shape the balls: Using a small cookie scoop or your hands, form the mixture into tightly packed 1-inch balls. Place the formed balls on a parchment-lined baking sheet to prevent sticking.
- Heat oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat until hot but not smoking.
- Fry the balls: Add the broccoli cheese balls to the skillet in batches, taking care not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy, turning gently with tongs to cook evenly.
- Drain excess oil: Transfer the cooked balls to a plate lined with paper towels to absorb any excess oil.
- Serve: Arrange the balls on a serving platter, garnish with freshly chopped parsley, and serve warm with marinara sauce or ranch dressing for dipping.
Notes
- Ensure broccoli is thoroughly dried after blanching to prevent soggy balls.
- Panko breadcrumbs provide extra crunch; regular breadcrumbs can be used but may be less crispy.
- Adjust seasoning and red pepper flakes to taste, especially for children.
- Use a non-stick skillet to prevent sticking during frying.
- If you prefer a healthier option, these can be baked at 400°F (200°C) for 15-20 minutes, turning halfway through.
