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These broccoli cheese bites are just the thing if you want something tasty that’s still got that feel-good healthy vibe. They work great for picnics, speedy dinners, or as a sure hit at any family get-together. So easy—just crunchy veggie goodness, no fuss at all.
I really started to enjoy broccoli because of these bites. Even my veggie-hesitant friends love them now. On Sundays, they’re our brunch go-to and vanish in seconds.
Ingredients
- Oil for frying: Use a light oil, like sunflower or canola, for a crispy finish
- Breadcrumbs: Coat the bites for crunch; panko makes them extra crisp
- Salt and pepper: Pull everything together—fresh cracked is best
- Egg: Makes the mixture stick together. Go for free-range for extra taste
- Garlic powder: Adds some subtle kick you don’t want to skip, especially with cheese
- Cheddar cheese: Bring in the creaminess—the sharper the cheese, the bolder the flavor
- Parmesan cheese: For that deep, savory zing—freshly grated is awesome
- Flour: Keeps it all holding tight, wheat flour type 405 gives a fine bite
- Broccoli: Chopped fresh, gives nutty green flavor—look for firm, bright heads
Easy step-by-step
- Bake:
- Spread the bites on a baking sheet lined with paper, brush lightly with oil. Bake at 200°C for about 20 minutes till golden, flipping halfway for even crunch
- Shape the bites:
- With wet hands, shape little ovals out of the mixture—aim for walnut size so they cook nice and evenly
- Mix everything:
- Dump chopped broccoli into a big bowl. Toss in parmesan, cheddar, egg, breadcrumbs, garlic powder, salt, and pepper. Blend well, make sure the cheese is everywhere and you don’t have dry flour lumps
- Chop the broccoli:
- Take your cooled broccoli and chop it really tiny. That way it blends into each bite
- Prep the broccoli:
- Cut it to bite-sized florets and boil for 2-3 minutes. You want them soft but still green. Shock them in ice water so they stay bright and firm
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Good to know
Light and crispy, lots of fiber
Packed with protein from eggs and cheese
Broccoli gives you folic acid and loads of vitamin C
I’ve always been crazy about broccoli, but these bites make me extra proud—my tiniest niece grabs them right away. When that yummy, cheesy veggie smell fills the kitchen, you know it’s almost time to dig in.
Storing tips
Pop these bites in an airtight box in the fridge—they’re good for three days. To get them crispy again, just bake or air-fry for a few minutes. They freeze well too! Flash freeze them one by one, stash in a bag, and toss straight in the oven or pan when you need ‘em. A quick toss in hot oil brings them right back.
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Swap ingredients
Try Emmental or Gouda instead of cheddar for a softer flavor. Gluten-free breadcrumbs make it comfortable for everyone. Rather use Pecorino? Go ahead—it gives a salty punch instead of parmesan.
How to serve
I like to pair these bites with fresh herby yogurt dip or a zingy tomato chutney. They’re awesome as a party platter snack too. For kids, wrap them up with lettuce in flatbreads or just serve with oven fries—easy and classic.
A little background on broccoli
Broccoli’s been big in European cooking for ages—cheese and veggies, always a winning combo. Italian farmers counted on broccoli ages ago for nutrition. Now clever snacks like these have put it front and center on the party table too.
Recipe FAQs
- → How do you get broccoli cheese nuggets nice and crispy?
Breadcrumbs and baking them on parchment at a high temp get them really crunchy. Spraying with a bit of oil helps them crisp up even more.
- → Can I switch up the cheese types?
Totally. Parmesan and cheddar make them bold, but gouda or edam give a softer, creamy vibe.
- → Do you need to fry the nuggets?
Nope—they bake up great in the oven. Want them even crispier? Toss 'em in a pan and brown them a bit more.
- → Are these kid friendly?
For sure! They're mild and a super yummy way to sneak in veggies for kids.
- → Can I make and freeze the nuggets ahead of time?
Yep, shape them and freeze raw. Just pop them in the oven when you want them fresh!