Broccoli Ricotta Bites


  • 15 oz. Galbani® Ricotta Cheese
  • 4 oz. Galbani® Grated Parmesan Cheese
  • 8 oz. Galbani® Mozzarella Cheese, hand shredded
  • 1 lb. fresh broccoli*
  • 3 cups of seasoned Italian bread crumbs
  • 1 egg
  • 2 cups milk
  • 2 cups vegetable oil
  • 1 container of ranch or blue cheese dressing, to use for dipping
  • salt and pepper, to taste

* You can substitute fresh broccoli with 1- 16 oz. package of frozen broccoli florets, defrosted, drained and chopped into small pieces


  • Add broccoli to lightly salted boiling water and cook for about 2 minutes, until soft. Remove from heat, strain and rinse with cold water.
  • Finely chop cooked broccoli into small pieces. In a large mixing bowl, combine broccoli, ricotta, mozzarella, Parmesan cheese and slowly stir in 1 cup of bread crumbs.
  • Once the cheese and broccoli is mixed, scoop out in 1 inch balls and place on a baking sheet.
  • In a medium bowl, add milk and beat in the egg. Then in a separate bowl, add the rest of the bread crumbs and set aside.
  • In a large frying pan, heat oil to medium a heat. Start breading the broccoli cheese balls with the egg mix first, and then add to the bread crumbs.
  • Press the breading down so takes hold and is firm. Carefully add to the hot oil. Cook on one side until brown, then turn and repeat.
  • Serve right away with a ranch or blue cheese dressing.