Cheddar Broccoli Poppers

These will be great appetizers for a Super Bowl party.  But let me warn you, they are messy to make!  This could be because I only use Panko breadcrumbs.  I think a regular breadcrumb would make them a bit easier, but I just love the crunch that Panko provides.  A BIG plus is that you can make them up to a week before you fry them (I just fried a batch....one week after I made them for Thanksgiving).  You can also make the basic recipe up earlier also and then roll them the day you're going to serve them.  So they're very versatile time-wise.  Serve with Ranch dressing for the perfect appetizer.

CHEDDAR BROCCOLI POPPERS (makes 20-30 poppers, depending on the size)

1 16 oz pkg frozen chopped broccoli
3 cups (12 oz) finely shredded cheddar cheese
3 plus 2 large eggs, lightly beaten
1 tsp kosher salt (1/2 tsp table salt)
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups dry bread crumbs
Canola oil for drying
S&P
Ranch dressing

Cook the broccoli according to package directions, about 5 minutes.  Drain and dry the broccoli in a salad spinner or with paper towels to remove excess water (very important).  Chop finely.  Broccoli should be warm when adding other ingredients.

Mix together the broccoli, cheddar, 3 beaten eggs, S&P, and garlic powder in a large bowl.  Using your hands, shape the mixture into 1" balls.

Put the bread crumbs on a shallow plate.  Dip the balls into one of the bowls with the 2 beaten eggs, then roll them in the bread crumbs.  Refrigerate the balls for 20 minutes.  Dip the balls back into the bowl with the beaten eggs, then roll them again in the bread crumbs.  Place the balls on a baking sheet and keep refrigerated until ready to fry.

Clip a deep frying thermometer to the side of a heavy, deep pot (I use a Fry Daddy frier).  Add 3" of canola oil to the pot and slowly heat to 375F.  Using a slotted spoon, add 6 poppers to the hot oil and fry until golden brown on one side, 1-2 minutes.  Turn them and fry for 1-2 minutes more.  (Cook the poppers in batches or the oil won't stay hot and poppers will be soggy rather than crisp.)  Using tongs, remove the fried poppers to a wire rack or paper towels.  Season with S&P.  Cook the remaining poppers.  Serve hot with Ranch Dressing.

Recipe Source:  Comfort Foods that Take You Home, David Venable