Broccoli Cheddar Bites

Broccoli Cheddar Bites

Karina Kari

Crispy, cheesy, and packed with fiber-rich broccoli, these Broccoli Cheddar Bites are the perfect quick snack or appetizer.

Fry or bake them for a golden, crunchy outside with a gooey, flavorful center.

Perfect for meal prep, parties, or a satisfying everyday snack.

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Prep Time 10

Cook Time 15

Freeze Time 45

Total Time 1 10

Course Appetizer

Cuisine American

Servings 15 bites

Equipment

Mixing bowls (2)
Cutting board – 1
Knife – 1
Skillet or frying pan (1)
Tongs (1)
Plate – 2 (one for chilling, one for breading)
Paper towels – as needed
Baking sheet (optional, for oven method) – 1
Parchment paper (optional, for oven method) – 1 sheet

Ingredients

1 ¾ cups broccoli florets fresh
4 oz American cheese cubed
1 ½ cups cheddar cheese shredded
½ cup Monterrey Jack cheese shredded
2 eggs divided
2 ⅓ cups plain breadcrumbs divided
½ teaspoon black pepper
½ teaspoon salt plus extra for sprinkling
⅓ cup all-purpose flour
2 tablespoons cornstarch
Vegetable oil as needed for frying
Ranch dressing for serving (optional)

Instructions

Prepare the Broccoli Florets: Begin by washing the fresh broccoli florets thoroughly under cold running water.
Remove any tough stems and break the florets into small, bite-sized pieces.
Steam the broccoli over boiling water for 3–5 minutes until it becomes tender but still retains a slight crunch.
Once cooked, transfer the broccoli to a plate and let it cool for a few minutes to prevent the cheese from melting prematurely in the next step.
Chop and Combine Ingredients: Once the broccoli has cooled slightly, chop it further into smaller pieces, approximately ¼–½ inch in size, to ensure an even mix with the cheese.
Transfer the broccoli to a large mixing bowl.
Add the cubed American cheese, shredded cheddar, shredded Monterrey Jack, one egg, ⅓ cup of breadcrumbs, salt, and black pepper.
Using a spatula or your clean hands, gently mix the ingredients until the cheese and broccoli are fully combined, forming a slightly sticky, cohesive mixture.
The texture should hold together but still have small broccoli chunks visible.
Form Bite-Sized Balls: Scoop small portions of the mixture and roll them into uniform balls, about the size of a ping pong ball.
This ensures even cooking and a perfect crunchy exterior.
Place the formed balls on a plate, leaving a little space between each.
Once all bites are shaped, cover the plate and chill in the refrigerator for at least 45 minutes.
Chilling helps the bites firm up, making them easier to bread and preventing them from falling apart during cooking.
Set Up the Breading Station: While the bites are chilling, prepare your breading station.
Arrange three shallow bowls or plates in a line the first with a mixture of flour and cornstarch, the second with one beaten egg mixed with one tablespoon of water, and the third with the remaining breadcrumbs.
This setup allows for an organized and efficient breading process, helping you coat each bite evenly without making a mess.
Bread the Broccoli Bites: Remove the chilled broccoli balls from the fridge.
Using your left hand to handle dry ingredients, dredge each bite in the flour mixture, making sure it is lightly coated on all sides.
Transfer to your right hand, dip it into the egg mixture, then roll it in the breadcrumbs, pressing gently so the coating adheres completely.
Repeat the process for all bites, ensuring that one hand stays dry to prevent sticking and maintain a clean workflow.
Heat the Oil: Add vegetable oil to a cast-iron skillet or a heavy-bottomed frying pan, filling the pan about 2 inches deep.
Heat over medium-high heat until the oil is shimmering and ready.
You can test the readiness by sprinkling a few breadcrumbs into the oil; they should sizzle immediately.
Properly heated oil ensures the bites cook evenly and develop a golden, crunchy crust.
Fry the Broccoli Bites: Carefully place the breaded broccoli bites into the hot oil using tongs, making sure they don’t touch each other to avoid sticking.
Fry the bites for approximately 90 seconds per side, turning gently.
If the coating begins to stick, allow an extra few seconds before flipping.
Fry in batches if necessary, adjusting for the size of your skillet.
Once golden brown and crispy on all sides, remove the bites and place them on a paper towel-lined plate to drain excess oil.
Lightly sprinkle with salt while still hot.
Optional Oven-Baked Method: For a healthier, oil-free option, preheat the oven to 400°F (200°C).
After breading, place the bites on a parchment-lined baking sheet and chill in the freezer for 45 minutes.
Bake for 20 minutes, flipping halfway through, until the bites are golden and crisp.
This method delivers a similarly crunchy exterior with less oil while keeping the cheesy interior perfectly melty.
Serve and Enjoy: Serve the broccoli cheddar bites immediately for the best texture.
Pair with ranch dressing, ketchup, or your favorite dipping sauce.
These bites are perfect as an appetizer, snack, or a party-ready finger food.
For a meal-prep option, allow them to cool completely, store in an airtight container in the fridge for up to 3 days, and reheat in the oven or air fryer to restore crispiness.
Storage and Freezing Tips: To store uncooked bites, place them on a lined baking sheet in a single layer in the freezer for 1 hour.
Once frozen, transfer to a freezer-safe bag or container and store for up to 2 months.
When ready to cook, fry or bake directly from frozen, adding a few extra minutes to ensure they’re cooked through and golden brown.

Notes

Use fresh broccoli florets for the best texture and flavor; frozen broccoli can release excess water and make the mixture too wet.
Chilling the bites before breading is crucial—it prevents them from falling apart while frying or baking.
When breading, keep one hand dry to handle dry ingredients and the other for wet ingredients. This reduces mess and ensures even coating.
Oil temperature matters: too hot will burn the breading before the center cooks; too cool will make the bites soggy. Test with a breadcrumb first.
These bites can be prepared in advance and stored either in the fridge (uncooked) or freezer (uncooked or cooked), making them ideal for meal prep or last-minute snacks.