You’ll Need :
° 1 half of cups full of fresh broccoli florets
° 1 cup shredded colby cheese
° 1 cup shredded cheddar cheese
° four oz. velveta, cut into small portions
° half of teaspoon crushed red pepper flakes
° 2 1/four cups rusk, divided
° 1 gently crushed egg
° half of cup all-purpose flour
° 2 eggs, gently scrambled vegetables or canola oil
Steam broccoli till slightly softened. to calm down. Finely chop the broccoli. You need the portions to be 1/four inch or less. Put in a huge bowl.
Add cheese, red pepper flakes, 1/four cup panko crumbs, and 1 egg to a bowl with the broccoli. stir well. Use your hands to form the mixture into balls, the usage of approximately 1 tablespoon for every ball. You have to get 12-14.
Place the balls on a plate and vicinity withinside the fridge for as a minimum 30 minutes.
Put the flour in a bowl. Put the 2 gently crushed eggs in some other bowl and blend them in a tablespoon of water.
Put the final 2 cups of panko crumbs in a 3rd bowl.
Pour approximately 2 inches of oil right into a Dutch oven or heavy saucepan.
The oil is heated to 375 degrees. For first-rate results, use a thermometer. Remove the broccoli balls from the fridge, coat in flour, dip in egg mixture, and coat in breadcrumbs.
Fry approximately four balls on the time of cooking till golden brown on all sides. Lay it out on a plate covered with a paper towel.