Oven Fried Broccoli Bites Recipes

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.

LITTLE BROCCOLI BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook broccoli according to package directions. Drain, and cool.
• In a large bowl, whisk together the eggs, onion, parsley, poultry seasoning, salt and pepper. Stir in the bread crumbs, Parmesan cheese, margarine and milk. Mix in the broccoli last. Let the mixture stand for about 10 minutes. It should thicken, but if not, add a little more bread crumbs. Roll the mixture into small balls, and arrange on a greased baking sheet.
• Bake for 15 to 20 minutes in the preheated oven, until firm and lightly toasted.

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.

CRISPY OVEN-FRIED BROCCOLI

Steps:

• Preheat oven to 400°F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
• Put the broccoli florets in a large resealable plastic bag. Add the melted butter to the bag, seal and shake to coat the broccoli evenly in the butter.
• Add the bread crumbs, grated parmesan and garlic salt to the bag, seal and shake again until the broccoli florets are coated evenly in the dry ingredients.
• Spread the coated broccoli florets out in a single layer on the prepared baking sheet. Bake for 20-25 minutes or until the broccoli starts to toast at the edges and stems.

BEER-BATTERED BROCCOLI BITES

Steps:

• In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli; toss until well coated with batter.
• In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
• Serve warm broccoli bites with ranch dressing for dipping.

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.

OVEN FRIED BROCCOLI BITES

Steps:

• Preheat oven to 375.
• Mix all the ingredients together in a large bowl.
• Oil Cookie sheet.
• Form patties by hand and lay on a cookie sheet
• Bake in oven 20-30 mins until browned, turning once.

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:

• 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 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.