1 1/2 cups thick fresh broccoli florets
1 cup grated Colby cheese
1 cup grated cheddar cheese
4 ounces Velveeta cheese into small pieces
1/2 teaspoon crushed red pepper flakes
2 1/4 cups panko breadcrumbs, divided
1 egg, lightly beaten
1/2 cup all-purpose flour
2 eggs, lightly beaten
Vegetable or canola oil
Steam broccoli until slightly softened.
Finely chop the broccoli.
You want the pieces to be 1/4 inch or smaller.
Place in a large bowl.
Add the cheese, red pepper flakes, 1/4 cup panko breadcrumbs and 1 egg to the bowl with the broccoli.
Using e your hands make balls, You should have 12-14 ,using about a rounded tablespoon for each ball.
refrigerate for at least 30 minutes.
Put the flour in a bowl.
Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon of water.
Place the remaining breadcrumbs in another bowl.
Pour about 2 inches of oil into heavy saucepan
Heat the oil to 375 degrees.
For best results, use a thermometer.
Remove the broccoli balls from the refrigerator, top with flour, dip in the egg mixture, then top with panko breadcrumbs.
Fry about 4 balls at a time, cooking until golden on all sides.
Drain on a paper towel lined plate.