Chop the broccoli into small, uniform florets about 1 inch in size. Bring a pot of boiling water to a boil, add the broccoli, and blanch for 1 minute until just tender and bright green. Drain and immediately cool in ice water to stop the cooking and preserve color.
In a large mixing bowl, combine the chopped broccoli, grated cheddar cheese, toasted panko breadcrumbs, beaten egg, garlic powder, onion powder, and lemon zest. Mix thoroughly until all ingredients are well incorporated and the mixture begins to hold together. If it feels too loose, add a little more breadcrumbs; if too dry, add a splash of water or another small egg.
Preheat your oven to 200°C (392°F) if baking, or heat vegetable oil in a deep pan or fryer to 180°C (356°F) for frying. Line a baking sheet with parchment paper if baking.
Using a tablespoon or small scoop, portion out the mixture and gently form into compact bites. If frying, carefully lower the bites into hot oil, working in batches to avoid overcrowding. If baking, place the bites evenly spaced on the prepared baking sheet.
Fry the bites for about 3-4 minutes, turning occasionally, until they are golden brown and crispy. Alternatively, bake in the oven for 20-25 minutes, turning halfway through, until they are deep golden and crispy on the edges.
Once cooked, use a slotted spoon to transfer the bites to a cooling rack set over paper towels. Let them rest for about 5 minutes to allow the crust to set and excess oil to drain.
Serve the broccoli bites warm or at room temperature, optionally garnished with a squeeze of lemon or accompanied by your favorite dipping sauce. Enjoy their irresistible crunch and tender interior!
