Broccoli Cheese Bites Recipes

KETO BROCCOLI CHEESE BITES

Steps:

• Put the broccoli, garlic and 1/4 cup water into a medium heat-safe glass bowl. Wet a paper towel and lay over the broccoli. Microwave until bright green and crisp-tender, about 3 minutes, depending on your microwave. Carefully remove the paper towel, transfer the mixture to a food processor (leaving any water behind in the bowl) and allow to cool for 5 minutes. Clean out the glass bowl and set aside.
• Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment and set aside.
• Add the scallion and parsley to the food processor. Pulse until the broccoli mixture is finely chopped and similar to the texture of rice. Transfer to the reserved bowl along with the whole egg, egg yolk, cayenne (if using), paprika, 1 1/2 teaspoons salt, a couple grinds of black pepper, almond flour and 3/4 cup of the Cheddar. Use your hands to mix everything together until well combined.
• Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them evenly apart, for about 28 total. Lightly wet your hands, then roll each mound into a round ball, re-wetting your hands as needed. This helps keep your hands from becoming sticky and makes rolling the mix much easier to do. Spray the balls with the cooking spray and sprinkle the tops with the remaining 1 cup Cheddar, pressing it gently onto the tops to help it adhere.
• Bake in the oven until the bites are light golden brown and cooked through, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
• Meanwhile, combine the sour cream, mayonnaise, vinegar, garlic powder, onion powder, a large pinch salt, several grinds of black pepper, dill and parsley in a small bowl. Whisk to combine and season with more salt and pepper as desired.
• Transfer the broccoli cheese bites to a platter and serve the ranch dipping sauce alongside.

BAKED BROCCOLI CHEESE BALLS

Steps:

• Preheat oven to 200C/390F (all oven types).
• Line tray with baking / parchment paper. (Note 2)
• Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
• Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.
• Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
• Serve with Lemon Yoghurt Sauce - it also goes great with ketchup!
• Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

BROCCOLI BITES

Steps:

• To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
• Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
• Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.
• In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).
• Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.

BENNIGAN'S BROCCOLI BITES

Steps:

• Drain thawed broccoli by pressing through a strainer.
• Dry well with paper towels.
• In a mixing bowl, beat eggs with a whisk until well-blended.
• In a large plastic container, place all ingredients except bread crumbs.
• Add beaten eggs.
• Stir together with a spatula until thoroughly combined.
• Refrigerate for 1 hour{This will bind the mixture together}.
• Meanwhile, make dipping sauce.
• In a medium bowl, combine sour cream, mayonnaise, and Dijon mustard.
• With a whisk, blend mixture thoroughly.
• Slowly pour in honey and lemon juice and continue mixing until smooth.
• Cover and refrigerate until ready to use.
• Heat about 4 cups of oil in a deep fryer or deep pan at 350°F.
• Pour bread crumbs into a shallow pan.
• Remove mixture from fridge and form portions into 1 inch balls and coat well with bread crumbs.
• Place Broccoli Bites into fry basket or pan.
• Make sure they do not stick together.
• Fry one minute, then remove and place on paper-towel lined plate to absorb excess oil.
• Serve hot with Honey-Mustard Dipping sauce.
• Note; These are best kept warm so you may want to use a chafing dish or even a slow cooker set on"low" for serving.

COPYCAT BENNIGAN'S BROCCOLI BITES

Steps:

• Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees F. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing Honey Mustard Dressing In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

BROCCOLI CHEESE BITES

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
• In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
• In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
• Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
• Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.

BROCCOLI BITES

Steps:

• Break the broccoli head into florets, add them to a pan of boiling water, cover with a lid and leave to cook for 5-7 minutes until tender.
• Chop the broccoli finely, you should get about 2 cups of chopped broccoli. Leave to cool.
• Add the broccoli to a bowl, add the cheese, chopped spring onion, breadcrumbs, egg and black pepper, and mix everything well.
• Pre-heat the oven to 180 degrees Celsius (350 Fahrenheit).
• Grease a baking tray with vegetable oil, then shape small balls out of the broccoli mixture, I ended up with 13 balls, but depending on the size, you might get more or less.
• Bake for 30 minutes or until lightly golden brown, turning them on the other side half the way through baking.
• Serve warm or cold.

BROCCOLI CHEDDAR BITES

Steps:

• Steam the broccoli florets. Set aside and allow them to cool for a few minutes.
• Chop the broccoli to 1/2 - 1/4 inch pieces and place in a mixing bowl. Add the cheeses, 1 egg, 1/3 cup breadcrumbs, salt, and pepper to the mixing bowl.
• To mix, use a clean hands or a spatula. The broccoli should break down and fully blend with the cheese leaving smaller chunks.
• Roll the broccoli mixture into ping pong ball sized pieces. Place on a plate and chill in the fridge for 45 minutes. The bite can be made a day in advance and stored in the fridge.
• Once ready to cook the bites, remove the from the fridge. Set up breading stations in a line starting with flour and cornstarch, 1 beaten egg + 1 tbsp of water, and then the breadcrumbs.
• With your left hand dredge bites in the flour. Transfer to your right hand and dip it in the egg and then the panko. Press the breading into the bites so it is evenly coated. Place bite back on the plate. Repeat with remaining broccoli bites. Keeping one hand dry will be helpful to reduce sticking, and make the breading process more efficient.
• Add oil to the cast iron skillet. You want there to be about2 inches of oil in the bottom. If you are using a smaller or larger skillet adjust amount accordingly. Heat oil oven medium high heat. The oil will sizzle if you sprinkle a few breadcrumbs in it when it is ready. Do not add the broccoli bites too soon.
• Place bites in the pan using tongs. Keep them from touching so the pan is not too crowded and bites can cook evenly. Depending on the size of the pan you may need to do two batches.
• Cook broccoli bites 90 seconds per side. Gently flip the bites, but if the breading begins to stick allow them a little more time.
• Remove broccoli bites from the pan and place on a paper towel lined plate. Lightly sprinkle with salt. Serve immediately with ranch dipping sauce.

BROCCOLI CHEESE BALLS

Steps:

• 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.

BROCCOLI BITES

Steps:

• Cook broccoli according to package directions; drain and place in a bowl. Stir in the remaining ingredients. Shape into 1-in. balls. , Place in a greased 15x10x1-in. baking pan. Bake at 350° for 11-12 minutes or until golden brown. Or place in a single layer in a freezer container and freeze for up to 1 month., To use frozen appetizers: Place in a greased 15x10x1-in. baking pan. Bake at 350° for 16-18 minutes or until golden brown.