Ingredients for Bennigan's Broccoli Bites
- 4 large eggs
- 1 1/2 cups shredded colby cheese
- 1 1/2 cups shredded monterey jack cheese
- 1 (10 ounce) package frozen chopped broccoli, thawed and drained
- 1/2 cup real bacon bits
- 1/4 cup finely chopped yellow onion
- 1/4 cup all-purpose flour
- 1 1/2 cups italian breadcrumbs
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 1/2 cups vegetable oil, for frying
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How to Make Bennigan's Broccoli Bites
- Steam or microwave broccoli florets until tender-crisp. Drain well, pressing out excess moisture.
- Pat broccoli completely dry with paper towels.
- In a medium bowl, whisk eggs until light and frothy.
- In a large bowl, combine the cooked and crumbled bacon, shredded cheeses, chopped onion, and drained broccoli.
- Pour the beaten eggs over the broccoli mixture.
- Gently stir with a spatula until well combined.
- Cover and refrigerate for at least 1 hour to allow the mixture to firm up.
- While the broccoli mixture chills, prepare the dipping sauce. In a small bowl, whisk together sour cream, mayonnaise, Dijon mustard, honey, and lemon juice until smooth.
- Cover and refrigerate until ready to serve.
- Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
- Pour breadcrumbs onto a shallow dish.
- Remove the broccoli mixture from the refrigerator. Shape into 1-inch balls.
- Roll each ball in breadcrumbs, ensuring it's fully coated.
- Carefully place the breaded broccoli bites into the hot oil, working in batches to avoid overcrowding.
- Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
- Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with the honey-mustard dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
45g
Fat
48g
Carbs
5g
