Nailed it or Failed itRecipes

Nailed it or Failed it? Broccoli Cheddar Bites

Orlando Food Tours - Broccoli Cheddar BitesFor our first ever “nailed it or failed it” series post, we’re doing one of our favorite pub orders, Broccoli Cheddar Bites!

The first time I had this, I was at a little Irish pub out in Tampa, Fla. and, being the broccoli fanatic that I am (no, seriously, I eat broccoli with at least one meal each day), this was really a no-brainer.

Check out the recipe from and let us know if we “nailed it or failed it” on our Facebook page!

OFT Tackles Broccoli Cheddar Bites

Broccoli Cheddar Bites Recipe

Cooking Skill Level: Noob

Time: 30 minutes

Taste Rating: Gemoji image for :fork_and_knifeGemoji image for :fork_and_knifeGemoji image for :fork_and_knifeGemoji image for :fork_and_knifeGemoji image for :fork_and_knife

Quantity: 12 large balls (we served two per person and were stuffed)

Occasion: When your kids don’t want veggies and you need a fun disguise for their broccoli. Or, when you have a small event and need some finger foods that are easy to make and easy to whip up if more people show up than expected (don’t you hate that?). Or, our personal favorite, for those epic football parties you have planned for this season

How we did it:

We tackled this with two sets of hands just because we know how we are with anything that contains broccoli and cheese… Waiting is just not an option! We followed the main concept of the recipe, but ended up going a little balls to the wall with our own mix in how we used the ingredients. See below…

  1.  We didn’t melt the cheese and broccoli together first to see if we could get the same effect in less time. We steamed a Publix bag of broccoli for a few minutes while we set up the fryer.
  2. We took the broccoli out of the microwave and let it cool so that we could mash it, shred it, whatever you want to call it, into little pieces to mix with 4 cups of shredded cheese.
  3. Mixed up some bread crumbs and flour (about a 1/2 cup of breadcrumbs to every cup of flour) and then two eggs and a half cup of milk. This is what we used to get the breading to stick when it was fried.
  4. We mixed and mashed the broccoli and cheddar into balls, dipped them in the milk and egg mix, generously covered them in flour (low carb flour of course!) and bread crumbs and dropped them in the fryer for 60-120 seconds (until they floated to the top). Our balls were a good 1.5 inches in diameter before breading the first time we made them. We suggest making them smaller just to make sure that everything melts inside the breading and so that they are easier to manage if you were to use them as finger food.

Warning: Take your time when you assemble the bites. Some reviews for the original recipe said that they just fell apart when they tried to cook them. This could have been because of the melting and cooling aspect that we avoided in our rendition, but either way, make sure to really mash everything together and if they fall apart when covering them with the bread crumbs, then you should toss that ball aside and start over with it once it dries.


  • Some say that it is best to freeze the balls for 60 minutes or so before you fry them. This is to make sure that the ingredients stick together when you drop them into the frier. As patience is a virtue that we do not possess, we didn’t try out this method,  but if you give it a whirl, let us know how it goes.
  • Baking is always an option if you don’t like the idea of frying your food. Some recipes call for baking and one nifty baker placed their creation in a muffin tin to cook which we applaud for the easy clean up and uniform look it created.
  • The rule for this recipe should be less is more. Like we said, we made our creations a bit larger than we should have. It made it to where while they stayed warmer longer, they were almost easier to eat with a fork than to just pop in your mouth.
  • PIG OUT. With how much we love bacon, we didn’t even think to crumble some cooked bacon in there, but it’s definitely on the agenda for next time.

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