Broccoli Feta Croquettes
Introducing scrumptious broccoli and feta bites that will have your little ones asking for seconds! Packed with vibrant green broccoli, creamy feta, and a hint of garlic, these crispy croquettes are a delightful twist on snack time. Perfect for dipping or as a tasty side, they're sure to become a family favorite!
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 bit of olive oiloptional
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Boil the broccoli and chop it roughly.
- 2
Add 4 tablespoons of flour, a bit of olive oil, 1 egg, salt, and pepper.
- 3
Add the feta and mix everything together.
- 4
Form small balls and dip them in breadcrumbs.
- 5
Fry in a pan until golden and drain on paper towels.
💡 Pro Tips
- ✓Boil the broccoli until just fork-tender then spread it on a sheet pan to steam-dry for 5 minutes before chopping, since excess surface moisture (broccoli is ~90% water) will make the croquette mixture too loose to bind.technique90% moisture content
- ✓Chill the formed croquette balls for at least 30 minutes at 35-40°F before breading and frying, so the fat in the feta solidifies and the flour hydrates fully, preventing the balls from breaking apart in hot oil.timing30 minutes at 35-40°F
- ✓Use a two-stage breading of flour, then egg wash, then breadcrumbs rather than breadcrumbs alone, because the egg proteins coagulate at 150°F and create a sealed barrier that locks moisture in and blocks oil absorption.techniquecoagulation at 150°F
- ✓Fry the croquettes at 350-365°F oil temperature since below this range the breadcrumb crust absorbs excess oil before it can dehydrate and crisp, while above it the exterior burns before the interior reaches 165°F.equipment350-365°F oil
- ✓Use a low-moisture block feta rather than pre-crumbled feta, since pre-crumbled versions are coated with anti-caking starches that absorb less oil and can leave the interior gummy instead of creamy when the cheese softens.ingredient
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Broccoli Feta Croquettes
Introducing scrumptious broccoli and feta bites that will have your little ones asking for seconds! Packed with vibrant green broccoli, creamy feta, and a hint of garlic, these crispy croquettes are a delightful twist on snack time. Perfect for dipping or as a tasty side, they're sure to become a family favorite!
📝 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 bit of olive oiloptional
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Boil the broccoli and chop it roughly.
- 2
Add 4 tablespoons of flour, a bit of olive oil, 1 egg, salt, and pepper.
- 3
Add the feta and mix everything together.
- 4
Form small balls and dip them in breadcrumbs.
- 5
Fry in a pan until golden and drain on paper towels.
💡 Pro Tips
- ✓Boil the broccoli until just fork-tender then spread it on a sheet pan to steam-dry for 5 minutes before chopping, since excess surface moisture (broccoli is ~90% water) will make the croquette mixture too loose to bind.technique90% moisture content
- ✓Chill the formed croquette balls for at least 30 minutes at 35-40°F before breading and frying, so the fat in the feta solidifies and the flour hydrates fully, preventing the balls from breaking apart in hot oil.timing30 minutes at 35-40°F
- ✓Use a two-stage breading of flour, then egg wash, then breadcrumbs rather than breadcrumbs alone, because the egg proteins coagulate at 150°F and create a sealed barrier that locks moisture in and blocks oil absorption.techniquecoagulation at 150°F
- ✓Fry the croquettes at 350-365°F oil temperature since below this range the breadcrumb crust absorbs excess oil before it can dehydrate and crisp, while above it the exterior burns before the interior reaches 165°F.equipment350-365°F oil
- ✓Use a low-moisture block feta rather than pre-crumbled feta, since pre-crumbled versions are coated with anti-caking starches that absorb less oil and can leave the interior gummy instead of creamy when the cheese softens.ingredient