Broccoli Feta Croquettes
Get ready to delight your taste buds with these scrumptious Broccoli Feta Croquettes! Packed with vibrant green broccoli and creamy feta cheese, these crispy bites are baked to golden perfection. Perfect as a snack or a side dish, they’re sure to be a hit with kids and adults alike!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 broccoli
- pepper
🥛Dairy & Eggs(2)
- 1 egg
- 1 feta
🫙Pantry Staples(3)
- breadcrumbs
- 4 tablespoons of flour (60 ml)
- a little olive oiloptional
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Boil the broccoli and chop it roughly.
- 2
Add 4 tablespoons of flour, a little olive oil, 1 egg, salt, and pepper.
- 3
Mix in the feta cheese.
- 4
Form small balls and dip them in breadcrumbs.
- 5
Fry in a pan until golden brown and drain on paper towels.
💡 Pro Tips
- ✓Boil the broccoli for only 3-4 minutes until just fork-tender, then shock it in ice water and squeeze it dry in a clean kitchen towel to remove excess moisture before chopping.technique3-4 minutes
- ✓Excess water in the broccoli is the main cause of croquettes falling apart during frying, since steam pressure builds inside and breaks the crust; aim to wring out enough liquid that the mixture feels tacky, not wet.ingredient<10% residual moisture
- ✓Chill the formed croquette balls in the refrigerator for at least 30 minutes before frying so the fat in the egg and feta solidifies, helping the shape hold and reducing oil absorption by slowing the rate of internal melting.timing30 minutes
- ✓Fry the croquettes in oil heated to 350-365°F (177-185°C) because this range flash-sears the breadcrumb crust via the Maillard reaction fast enough to seal the surface before the interior overheats and the feta leaks out.equipment350-365°F
- ✓Use a double-dredge of egg wash and breadcrumbs (flour, then egg, then breadcrumbs twice) to build a thicker crust matrix that better resists moisture migration from the broccoli-feta filling.techniquedouble coat
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Broccoli Feta Croquettes
Get ready to delight your taste buds with these scrumptious Broccoli Feta Croquettes! Packed with vibrant green broccoli and creamy feta cheese, these crispy bites are baked to golden perfection. Perfect as a snack or a side dish, they’re sure to be a hit with kids and adults alike!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 broccoli
- pepper
🥛Dairy & Eggs(2)
- 1 egg
- 1 feta
🫙Pantry Staples(3)
- breadcrumbs
- 4 tablespoons of flour (60 ml)
- a little olive oiloptional
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Boil the broccoli and chop it roughly.
- 2
Add 4 tablespoons of flour, a little olive oil, 1 egg, salt, and pepper.
- 3
Mix in the feta cheese.
- 4
Form small balls and dip them in breadcrumbs.
- 5
Fry in a pan until golden brown and drain on paper towels.
💡 Pro Tips
- ✓Boil the broccoli for only 3-4 minutes until just fork-tender, then shock it in ice water and squeeze it dry in a clean kitchen towel to remove excess moisture before chopping.technique3-4 minutes
- ✓Excess water in the broccoli is the main cause of croquettes falling apart during frying, since steam pressure builds inside and breaks the crust; aim to wring out enough liquid that the mixture feels tacky, not wet.ingredient<10% residual moisture
- ✓Chill the formed croquette balls in the refrigerator for at least 30 minutes before frying so the fat in the egg and feta solidifies, helping the shape hold and reducing oil absorption by slowing the rate of internal melting.timing30 minutes
- ✓Fry the croquettes in oil heated to 350-365°F (177-185°C) because this range flash-sears the breadcrumb crust via the Maillard reaction fast enough to seal the surface before the interior overheats and the feta leaks out.equipment350-365°F
- ✓Use a double-dredge of egg wash and breadcrumbs (flour, then egg, then breadcrumbs twice) to build a thicker crust matrix that better resists moisture migration from the broccoli-feta filling.techniquedouble coat