Broccoli Cheese Balls Pressure Cooker Recipe
Crispy on the outside, gooey and cheesy inside, these pressure-cooked broccoli balls are the ultimate savory snack. Loaded with three cheeses, fresh broccoli, and finished with a golden crunch, they make the perfect appetizer or party bite.
Equipment
- 1 Mixing bowl Large
- 1 Deep fryer or heavy pan
- 1 Slotted spoon for draining
Ingredients
Main ingredients
- 1 ½ cups fresh broccoli florets heaping
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
- 4 ounces Velveeta cut into small chunks
- ½ teaspoon crushed red pepper flakes
- 2 ¼ cups Panko crumbs divided
- 1 egg lightly beaten, for mixing
- ½ cup all-purpose flour
- 2 eggs lightly beaten, for coating
- vegetable or canola oil for frying
Instructions
Instructions
- Steam broccoli until slightly softened, then let cool.
- Finely chop broccoli. You want the pieces to be ¼-inch or less.
- Place chopped broccoli in a large bowl with Colby, cheddar, Velveeta, red pepper flakes, ¼ cup Panko crumbs, and the first egg. Mix well.
- Form mixture into golf ball-sized balls and place on parchment-lined baking sheet.
- In separate bowls, prepare the flour, two beaten eggs, and remaining Panko crumbs for coating.
- Roll each ball in flour, dip in egg, then coat with Panko crumbs.
- Refrigerate coated balls for at least 30 minutes to firm.
- Heat about 2 inches of oil in a pan to 350°F and fry balls in batches for 2–3 minutes until golden brown.
- Drain on paper towel and serve warm.
Notes
For extra flavor, mix in 5 pieces of cooked, crumbled bacon to the filling. You can make ahead and refrigerate or freeze before frying.