Ready In: 1-2 hrs
6 ounces shredded Monterey Jack cheese
6 ounces shredded Colby cheese
1 (16 oz.) box frozen chopped broccoli, thawed, drained well
2 1/2 ounces bacon bits
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs, as needed
Oil, for frying
Drain thawed broccoli thoroughly.
Beat eggs in a mixing bowl with a whisk.
Place all the ingredients into a plastic container, except for the bread crumbs.
Stir together until thoroughly combined.
Refrigerate mixture for about 1 hour. This will help bind the mix.
Heat about 4 cups oil in a fryer or deep pan for frying at 350F.
Set up a shallow dish 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 with the crumbs.
Place broccoli bites into the oil. Make sure they do not stick together.
Fry for about one minute, then remove and place onto a dish lined with paper towels to absorb the oil.
Serve with Honey Mustard Dressing
Honey Mustard Dressing
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice (I use slightly more)
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.
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"