Ingredients
- 3 cups broccoli florets, steamed and finely chopped (well-dried)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded low-moisture part-skim mozzarella
- 1/4 cup finely grated Parmesan, plus 2 tbsp for coating
- 2 large eggs
- 1 cup panko breadcrumbs, plus 3/4 cup for coating
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 pinch red pepper flakes (optional)
- neutral oil spray
- dips: marinara, ranch, or garlic yogurt sauce
Equipment
- Sheet pan
- Parchment paper
- air fryer (optional)
- 1 tbsp scoop
Method
- Steam broccoli until just-tender. Cool, chop very finely, and pat very dry.
- In a bowl combine broccoli, cheddar, mozzarella, 1/4 cup Parmesan, eggs, 1 cup panko, garlic powder, onion powder, paprika, salt, pepper, and red pepper flakes. Mix until cohesive.
- Scoop tablespoon portions; roll into 24 balls. Chill 15 minutes if time allows.
- Mix 3/4 cup panko with 2 tbsp Parmesan. Roll balls to coat. Mist with oil spray.
- Bake: Place on parchment-lined sheet and bake at 400°F for 18–20 minutes, turning once, until deep golden and crisp.
- Air fry: Cook at 375°F for 10–12 minutes, shaking halfway, until browned and crisp.
- Rest 3 minutes, then serve hot with dips.
Nutrition
Calories: 200kcalCarbohydrates: 12gProtein: 14gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 420mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 35mgCalcium: 250mgIron: 2mg
Notes
Gluten-free: Use GF panko. Spicy: Add 1–2 tsp minced pickled jalapeño. Freeze: Form balls, freeze, then bake/air fry from frozen (add a few minutes). Alternate: Deep fry at 350°F for 2–3 min until golden. Equipment: sheet pan, parchment, air fryer, scoop.
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