Bennigan's Broccoli Bites

[chief_cook2]

Bennigan's Broccoli Bites


3 eggs
6 ounces shredded Monterey jack cheese
6 ounces shredded Colby cheese
1 (16 ounce) box frozen chopped broccoli, thawed, drained and dried
2 1/2 ounces bacon pieces
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs as needed


Drain thawed broccoli thoroughly by pressing through a strainer. Beat
eggs in a mixing bowl with a whisk until well blended. Place all the
ingredients into a plastic container, except the bread crumbs. 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 for frying at 350
degrees F. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounce
portion of the broccoli mixture into the bread crumbs. Form each portion
into a ball and coat it well. Place broccoli bites into the fry basket
or frying pan. Make sure they do not stick together. Fry for one min,
then remove and place onto a plate lined with paper towels to absorb
excess oil. Serve with Honey Mustard Dressing

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Honey Mustard Dressing


3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon plus 1 teaspoon lemon juice


In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend
thoroughly using a whisk. Slowly pour in the honey and lemon juice,
continue mixing until smooth and well combined
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Bennigan's Candy Bar


1 1/4 ounces Frangelico
2 ounces Hershey's chocolate syrup
2 ounces Coco Lopez
2 ounces coconut, finely shredded in blender
2 ounces ice milk


Combine all ingredients in blender. Serve in champagne or other small
glasses; an Almond Joy you can drink! Yields 2 servings.