- Half a cup mayonnaise
- 2 tablespoons Dijon or yellow mustard
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- A pinch of salt
Instructions
Step 1: Prepare the Mixture
In a large mixing bowl, combine the mozzarella, cheddar, chopped broccoli, parsley, dill, and minced garlic. Add the salt, pepper, and paprika. Mix everything well with a fork or your hands until the ingredients are evenly distributed and the mixture holds together when squeezed. If it seems too loose, refrigerate for 10 minutes before shaping — cold cheese firms up and becomes much easier to work with.
Step 2: Shape and Chill
Take small portions of the mixture — about 1 to 1.5 tablespoons each — and roll them firmly between your palms into tight, compact balls. Place them on a parchment-lined tray as you go. Once all the bites are shaped, cover the tray and refrigerate for at least 20 to 30 minutes. This chilling step is the most important variable in the recipe: cold, firm bites hold their shape during breading and cooking, while warm soft ones tend to flatten or split open in the oil.
Step 3: Set Up the Breading Station
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with the panko-Parmesan mixture combined with dried herbs. Working one bite at a time, dip it first into the flour and shake off excess, then into the beaten egg to coat completely, then roll in the breadcrumb mixture and press gently to help the coating adhere. For extra crunch, double-coat: return it to the egg and then back through the breadcrumbs a second time. Place the breaded bites back on the tray and refrigerate again for 10 minutes before frying.
