Bayou Broccoli Balls
This recipe is similar to an appetizer at Copeland’s of New Orleans. This base recipe can be modified into a variety of other appetizers. Keep it juicy!
Ingredients
8 ounces Colby-Jack Cheese, shredded
2 1/2 ounces cooked bacon pieces
4 ounces broccoli florets, cooked and minced
1 egg
1/2 cup milk
1/2 cup all-purpose flour
1/2 tablespoon cajun seasoning
1/2 cup plain bread crumbs
vegetable oil
1/4 cup mayonnaise
1/2 tablespoon white sugar
1/2 tablespoon white vinegar
4 teaspoons prepared horseradish
1/2 teaspoon Tabasco Sauce
Directions
Add cheese, bacon pieces, and broccoli in a medium-sized mixing bowl and combine by hand until the mixture is uniform.
Portion out to 1 1/2 ounce balls (about the size of a golf ball). You should have about 8 balls. Compress the mixture into a firm, round ball. Place in the refrigerator for about 30 minutes.
Meanwhile, for the tiger sauce, add mayonnaise, sugar, vinegar, horseradish, and Tabasco to a small bowl and mix until smooth. Refrigerate until ready to serve.
In a small bowl, beat egg and whisk in milk. In a second bowl, add flour and cajun seasoning and mix together. Add bread crumbs to a shallow dish.
Coat the balls by rolling in the flour mixture, then coating with the egg mixture. Finally, roll around in the bread crumbs until they are covered completely. Continue with the rest.
Heat up about 2 inches of cooking oil in a large dutch oven to 350 degF. Add all the balls to the oil at one time. Fry for 2-3 minutes or until they are a deep brown color. Remove from the oil and place on a paper towel-lined plate to drain and cool.
Serve hot with tiger sauce.