Crispy Broccoli & Cheese Bites

Allow two short freezer rests: 25–35 minutes before breading and 15–20 minutes afterward.

Ingredients

• 12 medium broccoli florets, with about 1 inch of stem
• 12–18 thin slices Provel cheese, about 12–16 oz total
• 1 cup all-purpose flour
• 3 eggs
• 2 tablespoons milk
• 1½ cups Italian-seasoned breadcrumbs
• ½ cup plain breadcrumbs
• ¼ cup finely grated Parmesan
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• Vegetable or canola oil, for frying
• Warm meat sauce or marinara, for dipping

Instructions

1. Blanch the broccoli in boiling salted water for 60–75 seconds, then transfer to ice water. Drain and dry extremely well. The florets should be bright green and barely tender.
2. Wrap each floret in thinly sliced Provel, molding the cheese around the crown and upper stem. Add more cheese as needed to fully enclose the broccoli.
3. Place on parchment and freeze for 25–35 minutes to firm the cheese without freezing the pieces solid.
4. Set out three bowls: flour in the first, eggs beaten with milk in the second, and both breadcrumbs mixed with Parmesan, garlic powder, onion powder, salt, and pepper in the third.
5. Coat each cold piece in flour, egg, and breadcrumbs, then dip in egg and breadcrumbs again. Press the coating firmly around the cheese, especially at seams.
6. Freeze for another 15–20 minutes while heating the frying oil to 350°F.
7. Fry 2–3 pieces at a time for about 1½–2 minutes, turning once, until deeply golden.
8. Drain on a rack for 1–2 minutes and serve immediately with warm meat sauce or marinara.

Notes

• Use thinly sliced Provel rather than shredded cheese to fully encase each floret.
• Keep the pieces cold and cover seams thoroughly with the double breading to help contain the melted cheese.
• For an optional meat sauce, simmer 1 cup tomato sauce, ½ cup crushed tomatoes, ¼ lb browned ground beef, ½ teaspoon each garlic powder, dried oregano, dried basil, and sugar, plus salt and pepper to taste, for about 20 minutes.