Pour water into a microwave-safe dish; add broccoli flowerets.
Microwave, covered for 7 to 8 minutes on 'MAXIMUM', stirring at half-time.
Drain and pat dry broccoli flowerets using paper toweling, then chop broccoli flowerets.
Sprinkle finely chopped bacon onto a plate, already lined with 2 paper towels.
Cover with paper toweling and microwave for 3 to 4 minutes on 'MAXIMUM'; set aside for 5 minutes.
Into a clean bowl, mix together coating ingredients [flour and bran flake crumbs]; set aside.
Into another bowl, mix together breadcrumbs and egg yolk; mix in grated Parmesan cheese, Cayenne pepper, chopped broccoli flowerets, bacon crumbs, salt and pepper.
Evenly spread mixture onto a large plate; thightly cover and refrigerate mixture for 1 to 2 hours.
Divide mixture into 16 equal parts; shape into small balls. Dip balls into beaten egg, then roll balls into breadcrumbs mixture until well coated.
Arrange balls onto waxed paper; refrigerate for 30 minutes. Into a deep-fryer, preheat some oil to 350°F [180°C].
Transfer broccoli balls into deep-fryer's wire basket and slowly lower filled basket into hot oil. Deep-fry broccoli balls for 3 to 3 1/2 minutes, until golden brown and crisp on the outside.
Drain onto paper toweling, and serve.
Comments: Waiting time: 5 minutes
Deep-frying time: 3 to 3 1/2 minutes
Serve hot, along with colorful raw vegetable bites, chutney or a sauce of your choice.
On a buffet table, serve these bites along with all kinds of dips and relish.