Bennigan's Broccoli Bites
2 cups frozen chopped broccoli
¾ cup shredded Colby cheese
¾ cup shredded Monterey jack cheese
5 tablespoons real bacon bits
1 tablespoon diced yellow onion
2 tablespoons flour
4 cups oil, for frying
Italian breadcrumbs, as needed
Honey-Mustard Dipping Sauce:
¾ cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
4 teaspoons lemon juice
Thaw and drain broccoli thoroughly by pressing through a strainer. Beat the eggs in a mixing bowl with a whisk until well blended.
Place the broccoli, eggs, cheeses, bacon bits, onion, and flour into a plastic container. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix, making preparation much easier.
Heat about 4 cups oil in a fryer or deep pan at 350°F. Place the bread crumbs in a shallow pan. Scoop a 1 tablespoon portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well in the bread crumbs.
Place the broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for 1 minute.
Remove and place onto a plate lined with paper towels to absorb excess oil.
For the dipping sauce, combine the sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice and continue mixing until smooth and well combined. Serve with broccoli bites.