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Cheddar-Broccoli Poppers with Ranch Dipping Sauce

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"You're going to love these piping-hot, fresh-from-the-fryer poppers. As soon as you bite into their crispy, golden brown crust, you'll taste the gooey cheese. Then...wait for it...there's the bite of the broccoli. Just when you think they can't get any better, dip one into the creamy ranch sauce. You'd better make a double batch; one won't be enough for your hungry guests."

List of Ingredients

â—¦ 1 (16-ounce) package frozen chopped broccoli
â—¦ 3 cups (12 ounces) shredded sharp Cheddar
â—¦ 3 plus 2 large eggs, lightly beaten
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ teaspoon garlic powder
â—¦ 2 cups dry bread crumbs
â—¦ Canola oil for frying
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 cup bottled ranch dressing


Recipe

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. Chop finely. Broccoli should be warm when adding other ingredients.

Mix together the broccoli, Cheddar, the three beaten eggs, salt, pepper, and garlic powder in a large bowl. Using your hands, shape the mixture into 1-inch balls.

Put the bread crumbs on a shallow plate. Dip the balls into one of the bowls with the two 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. Add 3 inches of canola oil to the pot and slowly heat to 375° F. Using a slotted spoon, add 6 poppers to the hot oil and fry until golden brown on one side, 1 to 2 minutes. Turn them and fry for 1 to 2 minutes more. (Cook the poppers in batches or the oil won't stay hot and the poppers will be soggy rather than crisp.)

Using tongs, remove the fried poppers to a wire rack or paper towels. Season with salt and pepper. Cook the remaining poppers. Serve hot with the ranch dressing.

Makes 20 to 24 poppers