Broccoli Cheddar Poppers are tasty little bites filled with cheesy goodness and crunchy veggies. They’re perfect for a snack or a fun appetizer at any gathering!
Who knew eating your greens could be so fun? I love making these when friends come over; they disappear fast! Dip them in some ranch for extra flavor—yum!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is best here for flavor and texture. However, frozen broccoli works too! Just make sure to thaw and drain it well to avoid excess moisture.
Cheddar Cheese: Sharp cheddar adds a nice flavor. If you’re looking for something milder, try mild cheddar or even mozzarella. For a dairy-free option, consider using vegan cheese alternatives.
Cream Cheese: Cream cheese gives a creamy texture to the filling. Neufchâtel is a lighter alternative, or you can use Greek yogurt for a tangy twist.
Panko Breadcrumbs: Panko makes these poppers extra crispy. If you don’t have it, regular breadcrumbs can work, but they might not give the same crunch. For a gluten-free option, try gluten-free breadcrumbs.
Eggs: Eggs bind the mixture together, but if you’re avoiding them, replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
How Do I Get My Poppers Extra Crispy?
Frying technique is key to crispy Broccoli Cheddar Poppers! Here’s how to ensure you achieve that perfect crunch.
- Heat the oil to the right temperature (around 350°F). If it’s too cool, the poppers will absorb oil and become soggy.
- Fry in small batches to avoid overcrowding which can lower the oil temperature.
- Let them rest on paper towels after frying to drain excess oil. This keeps them crisp!
Enjoy making these poppers crispy and delicious—perfect for snacking or as a party treat!
Broccoli Cheddar Poppers Homemade Bites
Ingredients You’ll Need:
For the Filling:
- 3 cups fresh broccoli florets, finely chopped
- 1 ½ cups sharp cheddar cheese, shredded
- 1/2 cup cream cheese, softened
- 2 large eggs, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Coating and Frying:
- 1 cup panko breadcrumbs, plus extra for coating
- 1/2 cup all-purpose flour
- Cooking oil (vegetable or canola) for frying
- Fresh parsley, chopped (optional, for garnish)
- Ranch or your favorite dipping sauce (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep, plus an additional 10-15 minutes for cooking. Total time will be around 30-40 minutes. It’s a quick and fun snack to whip up!
Step-by-Step Instructions:
1. Prepare the Broccoli:
First, steam the broccoli florets until they’re tender but still a bright green color, which should take about 3-4 minutes. Once cooked, drain any excess water and chop them finely. Allow the chopped broccoli to cool down before moving on to the next step.
2. Mix the Filling:
In a large mixing bowl, combine the chopped broccoli, shredded cheddar cheese, softened cream cheese, 1 whole egg (reserve the other for later), garlic powder, onion powder, salt, and black pepper. Stir everything together until well mixed and creamy.
3. Form the Balls:
Using your hands or a small ice cream scoop, take portions of the mixture and form small balls, about 1 to 1 ½ inches in diameter. Place these formed balls onto a parchment-lined baking sheet. Once you’re done forming them, pop the sheet in the fridge for about 15-20 minutes to help them firm up.
4. Prepare Breading Stations:
While the balls are chilling, set up your breading stations. You’ll need three shallow bowls: one with all-purpose flour, one with the remaining beaten egg, and one with panko breadcrumbs. This makes the coating process easy!
5. Coat the Poppers:
Take each chilled ball and roll it first in the flour to coat, then dip it into the beaten egg, and finally roll it in the panko breadcrumbs until well coated. Place them back on the parchment-lined sheet once done.
6. Heat the Oil:
In a deep skillet or frying pan, heat about 1 inch of cooking oil over medium heat until it reaches 350°F (175°C). You can test if it’s ready by dropping a piece of bread into the oil; it should sizzle when ready!
7. Fry the Poppers:
Carefully add the coated balls into the hot oil in batches (don’t overcrowd the pan). Fry them for about 3-4 minutes, turning occasionally until they turn golden brown and crispy. Use a slotted spoon to remove them and place them on a plate lined with paper towels to absorb any excess oil.
8. Serve & Enjoy:
Your Broccoli Cheddar Poppers are ready! Garnish them with some chopped parsley, if you’d like, and serve them warm with ranch or your favorite dipping sauce. Enjoy these delightful bites!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Just make sure to thaw the frozen broccoli first and drain any excess moisture. You can chop it finely after it’s thawed to mimic the texture of fresh broccoli!
Can I Bake Instead of Fry the Poppers?
Yes, you can bake them for a healthier option! Preheat your oven to 400°F (200°C) and place the poppers on a baking sheet lined with parchment paper. Spray them lightly with cooking spray and bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.
How Should I Store Leftovers?
Store any leftover poppers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. This will help retain their crispiness!
Can I Make These Ahead of Time?
Definitely! You can prepare the poppers up to the point of frying, then refrigerate them for a few hours before frying. Alternatively, you can freeze them after breading and fry them directly from the freezer, adding an extra minute or two of cooking time.
