INGREDIENTS :
1 1/2 heaping cups fresh broccoli florets
1 cup shredded Colby cheese
1 cup shredded cheddar cheese
4 ounces Velveeta, cut into small chunks
1/2 teaspoon crushed red pepper flakes
2 1/4 cups Panko crumbs, divided
1 egg, lightly beaten
1/2 cup all-purpose flour
2 eggs, lightly beaten
Vegetable or Canola oil
INSTRUCTIONS :
-Steam broccoli until slightly softened. Let cool.
-Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
-Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
-Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
-Place balls on a plate and refrigerate for at least 30 minutes.
-Place flour in a bowl.
-Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
-Place remaining 2 cups Panko crumbs in a third bowl.
-Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
-Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.
-Fry about 4 balls at a time cooking until golden brown on all sides.
-Drain on a paper towel-lined plate.