In a steamer, steam the broccoli florets until soft yet slightly crunchy.

Let them cool at room temperature.

Chop the broccoli into fine pieces about ¼ inch in size or less.

Pour the broccoli pieces into a large bowl.

Add sharp cheddar cheese, white cheddar cheese, Colby cheese, and Velveeta to the broccoli.

Take one egg in a bowl and beat it with red pepper flake, black pepper, paprika, and herb seasoning.

Pour the egg mixture and ¼ cup panko breadcrumbs into the broccoli. Mix them well.

Now with the help of your hand, make medium-sized balls.

Refrigerate the balls for at least 30 minutes.

Meanwhile, beat the two eggs in a deep bowl.

Pour the all-purpose flour into a dish.

In a separate dish, pour in panko breadcrumbs.

Once the balls are cooled, roll them in flour and then dip them in beaten eggs.

Then coat them well in panko breadcrumbs. Press the breadcrumbs tightly on the balls.

Now heat the oil in a deep pot or Dutch oven to at least 350-degrees F for deep frying.

Gently place the 3 to 4 balls in the oil and fry them until golden brown.

Drain them on a kitchen paper towel.

Repeat the frying process until all bowls are fried and drained.

Serve hot with ketchup or your favorite dipping sauce.