Description
Who knew broccoli could be addictive? These easy homemade cheesy broccoli tots are the perfect snack for kids and adults alike, and they only take about 30 minutes to make.
Ingredients
- 1 lb. broccoli, cut into florets
- 2 eggs, lightly beaten
- 2 cups finely shredded cheddar cheese (for best results, shred by hand instead of buying pre-shredded)
- 2/3 cup panko breadcrumbs
- 1/3 cup finely chopped yellow onion
- 1 1/2 tsp kosher salt*
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat oven to 400˚F and lightly grease a sheet pan.
- Bring a medium pot of salted water to a boil. Prepare a bowl with ice and cold water and set aside.
- Once boiling, add the broccoli and simmer for 3 minutes, then remove with a slotted spoon and transfer to the ice water to stop cooking. Drain well, then pat the broccoli dry with paper towel to remove as much excess moisture as possible. (If there is too much moisture, the batter will be too wet.)
- Add the broccoli to a food processor and pulse a few times, until the broccoli is finely chopped. If you don't have a food processor, you can use a knife to finely chop the broccoli.
- Add the broccoli, eggs, cheese, breadcrumbs, onion, salt, pepper, garlic and onion powder to a large bowl and mix thoroughly. It's easiest to mix with your hands to make sure all of the ingredients are well incorporated.
- Use a 1 tablespoon measurement to portion the batter, then form into a tot shape. Place on prepared baking sheet. Bake for 10-12 minutes, until the bottoms are lightly browned, then flip each one over and bake for another 10-12 minutes, until golden brown on both sides.
- Enjoy plain or with a dipping sauce of choice.
Notes
Salt: *If using table salt or fine sea salt, you may want to use less.
Honey Mustard Dipping Sauce: Whisk together equal parts mayonnaise, dijon mustard and honey (we used 2 tbsp of each) and a splash of white vinegar (optional).
Too much moisture will make your tots flatten out as they bake. To ensure you limit moisture, dry off your chilled broccoli thoroughly with paper towels or kitchen towels. If you make your batter and it's still too wet, add more breadcrumbs as needed.
Use finely shredded cheddar to ensure the cheese gets evenly incorporated throughout each tot. It's best to shred your own cheese from a block instead of buying pre-shredded cheese.
Gloves help: The raw tot mixture can be a bit sticky, so we'd recommend using food-safe plastic gloves for shaping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. For best results, reheat in a 350˚F oven until heated through (~6-8 minutes).
Freezer storage: Place the cooked tots on a sheet pan (not touching) and freeze, then transfer to a freezer safe container. (This prevents them from sticking together in one big clump in the freezer.) Reheat straight from the freezer in the oven until warmed through, or defrost overnight in the refrigerator and then reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 6 tots
- Calories: 282
- Sugar: 2.7 g
- Sodium: 734.8 mg
- Fat: 17.2 g
- Carbohydrates: 16.8 g
- Fiber: 2.8 g
- Protein: 16.1 g
