Broccoli Cheddar Poppers are the ultimate bite-sized treat, combining the wholesome goodness of broccoli with the rich, comforting flavor of cheddar cheese. Perfect for parties or casual snacking, these crispy morsels are sure to be a hit with everyone!
Broccoli florets are the star of this dish, providing a nutritious base with a subtle earthy flavor. Shredded cheddar cheese adds a creamy, tangy richness, while breadcrumbs help bind the mixture and add texture. Eggs act as a binding agent, ensuring the poppers hold their shape. Garlic powder brings a hint of savory depth, and salt and black pepper enhance the overall flavor. Finally, all-purpose flour creates a light coating for a perfectly crispy finish when fried in vegetable oil.
These poppers pair beautifully with a cool, creamy ranch dressing or a spicy Sriracha mayo for dipping. They also work well as a side dish for grilled chicken or alongside a fresh, crisp salad for a lighter meal.
Start by blanching the broccoli florets. Bring a pot of water to a boil, and toss the florets in for a quick 2-minute bath. This softens them up just enough without losing their vibrant color. Drain them well and let them cool — this is crucial for easy handling later on.
Next, in a large mixing bowl, combine the cooled broccoli with 2 cups of shredded cheddar cheese, 1 cup of breadcrumbs, 2 large eggs, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything thoroughly. You want the ingredients evenly distributed, forming a cohesive mixture.
Now, it's time to shape the mixture into little balls, roughly 1 inch in diameter. A gentle squeeze helps the ingredients stick together. Then, roll each ball in a plate of all-purpose flour to lightly coat them — this sets the stage for a delightful crispy crust.
Heat the vegetable oil in a large skillet over medium heat. Aim for enough oil to cover about half the height of the poppers. Once hot, fry the poppers in batches. About 3 minutes per side should do the trick, or until each popper turns a gorgeous golden brown.
As each batch finishes, transfer them to a paper towel-lined plate to absorb any excess oil. Serve them warm for the best experience.
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