Broccoli Bites

Crispy broccoli and cheese bites with a seasoned crumb coating.

Ingredients

• Broccoli Bite Mix — 16 oz Broccoli Florets
• Broccoli Bite Mix — 4 oz Cheddar Cheese, Shredded
• Broccoli Bite Mix — 4 oz Mozzarella Cheese, Shredded
• Broccoli Bite Mix — ¼ cup Parmesan Cheese, Grated
• Broccoli Bite Mix — 1 Large Egg
• Broccoli Bite Mix — ½ cup Seasoned Breadcrumbs
• Broccoli Bite Mix — 1 tsp Kosher Salt
• Broccoli Bite Mix — ½ tsp Coarse Ground Black Pepper
• Broccoli Bite Mix — 1 tsp Onion Powder
• Broccoli Bite Mix — 1½ tsp Garlic Powder
• For Breading & Frying — 3 Tbsp All-Purpose Flour
• For Breading & Frying — 2 Large Eggs, Whisked
• For Breading & Frying — 1½ cups Seasoned Breadcrumbs
• For Breading & Frying — Kosher Salt, to season the flour
• For Breading & Frying — Black Pepper, to season the flour
• For Breading & Frying — Oil, for frying

Method

1. PREPARE THE BROCCOLI: Steam the broccoli florets until just tender. Spread out on a tray to cool and allow the steam to escape. Pat thoroughly dry, then finely chop or pulse in a food processor until roughly pea-sized. Do not purée.
2. MAKE THE BROCCOLI BITE MIX: In a large bowl, combine the broccoli, cheddar, mozzarella, Parmesan, egg, breadcrumbs, kosher salt, black pepper, onion powder, and garlic powder. Mix until evenly combined. For the best melt and texture, use freshly grated cheeses.
3. FORM AND CHILL: Scoop about 1½ tablespoons of the mixture and roll into small balls. Place on a parchment-lined tray and refrigerate for 30 minutes to firm.
4. BREAD THE BITES: Place the flour, whisked eggs, and breadcrumbs in three separate shallow containers. Season the flour with kosher salt and black pepper. Roll each broccoli bite first in the flour, then the egg, and finally the breadcrumbs, coating completely.
5. HEAT THE OIL: Heat the frying oil to 350°F in a Dutch oven or deep frying pan.
6. FRY: Working in batches and avoiding overcrowding, fry the broccoli bites for 2–3 minutes, or until golden brown and crispy. Transfer to a cooling rack or paper towel-lined tray and season with a pinch of kosher salt while hot. Allow the oil to return to 350°F before frying the next batch.
7. SERVE: Serve hot with honey mustard, ranch, or your favorite dipping sauce.