Cook florets in 2 cups boiling water in a Dutch oven over medium heat 10 to 12 minutes or until very tender; drain.
Mash florets with a fork or potato masher in a large bowl. Stir in eggs and next 4 ingredients.
Pour oil to a depth of 1/4 inch into a large skillet; heat to 350°. Drop broccoli mixture by tablespoonfuls into hot oil; cook, in batches, 1 to 2 minutes on each side or until lightly browned. Remove to a wire rack on a baking sheet; keep warm.