Baked Broccoli Tots

Of all the culinary battles I’ve waged in my kitchen, the “Great Vegetable War” with my kids was by far the most challenging. For years, broccoli was public enemy number one, met with wrinkled noses and dramatic sighs. I tried everything: steaming, roasting, smothering it in cheese sauce—all met with staunch resistance. I had all but given up hope until a random burst of late-night inspiration struck. What if I could disguise the dreaded green vegetable in the form of everyone’s favorite side dish: the tater tot? The idea felt both genius and destined for failure. Yet, I persisted. The first batch was a learning experience, a bit too moist, a little crumbly. But the second? The second batch was magic. As I pulled the tray of golden-brown, perfectly formed tots from the oven, a curious silence fell over the kitchen. My youngest, the fiercest broccoli critic, cautiously picked one up, dunked it in ketchup, and took a bite. His eyes widened. “Mom, these are amazing! Can I have more?” It was a victory cry I had longed to hear. These Baked Broccoli Tots have since become a weekly staple, a go-to healthy snack, a crowd-pleasing appetizer, and the delicious treaty that finally ended the vegetable war in our home. They are crispy on the outside, soft and cheesy on the inside, and packed with so much flavor that you completely forget you’re eating a superfood.

Ingredients

• 4 cups Fresh Broccoli Florets (about 1 large head): The star of the show. Using fresh broccoli provides the best texture and flavor. This will be steamed and finely chopped to form the base of our tots.
• 1 large Egg, lightly beaten: This acts as the primary binder, holding all the delicious ingredients together and ensuring your tots don’t fall apart.
• 1 cup Panko Breadcrumbs, divided: These Japanese-style breadcrumbs are lighter and flakier than traditional breadcrumbs, creating an irresistibly crispy exterior. We’ll use half in the mixture and half for coating.
• ¾ cup Shredded Sharp Cheddar Cheese: Provides a rich, savory flavor and a wonderful, gooey texture inside the tots. You can substitute with other good melting cheeses if you prefer.
• ¼ cup Grated Parmesan Cheese: Adds a nutty, salty depth of flavor that complements the cheddar and broccoli perfectly.
• 2 Green Onions, finely chopped: Offers a mild, fresh onion flavor that brightens up the entire mixture without being overpowering.
• 1 teaspoon Garlic Powder: A classic seasoning that provides a savory, aromatic foundation.
• ½ teaspoon Onion Powder: Enhances the savory notes and pairs beautifully with the fresh green onions.
• ½ teaspoon Salt (or to taste): Crucial for bringing out all the other flavors.
• ¼ teaspoon Black Pepper (or to taste): Adds a touch of gentle warmth and spice.
• Olive Oil Spray or Melted Butter: For greasing the baking sheet and spritzing the tots to help them achieve a beautiful golden-brown and crispy finish.

Instructions

Follow these detailed steps to create perfectly crispy and flavorful baked broccoli tots every time. The key to success lies in removing excess moisture and ensuring the tots are formed uniformly.

Step 1: Prepare the Broccoli
First, prepare your broccoli. If you haven’t already, wash the head of broccoli and chop it into small, bite-sized florets. You can use a bit of the tender stem, but avoid the tough, woody parts. The goal is to have about 4 cups of florets.

Step 2: Steam the Broccoli
Place the broccoli florets in a steamer basket over a pot of boiling water. Cover and steam for about 4-6 minutes, or until the broccoli is tender-crisp. You should be able to easily pierce a stem with a fork, but it should not be mushy. Over-steaming will result in soggy tots. If you don’t have a steamer, you can boil the florets for 2-3 minutes or microwave them with a splash of water in a covered, microwave-safe dish for 3-4 minutes. Once steamed, immediately transfer the broccoli to a colander and rinse with cold water to stop the cooking process.

Step 3: Chop the Broccoli Finely
Once the broccoli has cooled enough to handle, transfer it to a large cutting board. Using a large chef’s knife, chop the broccoli very, very finely. You are aiming for a texture that resembles coarse crumbs or couscous. This step is crucial; if the pieces are too large, the tots will not hold their shape. Alternatively, you can pulse the steamed broccoli in a food processor a few times, but be very careful not to over-process it into a paste.

Step 4: Squeeze Out Excess Moisture
This is the single most important step for achieving crispy tots. Transfer the finely chopped broccoli to the center of a clean kitchen towel, a cheesecloth, or a few layers of heavy-duty paper towels. Gather the corners and twist, squeezing as hard as you can to wring out all the excess water. You will be surprised at how much liquid comes out. The drier the broccoli, the crispier your tots will be.

Step 5: Combine the Tot Mixture
In a large mixing bowl, add the squeezed, dry broccoli. To this, add the beaten egg, ½ cup of the panko breadcrumbs, the shredded sharp cheddar, the grated Parmesan cheese, the finely chopped green onions, garlic powder, onion powder, salt, and black pepper. Use a spatula or your hands to mix everything together until it’s thoroughly combined. The mixture should be thick and hold its shape when you squeeze a small amount in your hand.

Step 6: Form the Tots
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Lightly grease the parchment paper with olive oil spray or a thin layer of melted butter. Take about 1 to 1.5 tablespoons of the broccoli mixture and use your hands to form it into a small, compact tot shape, similar to a traditional tater tot. Place the formed tot on the prepared baking sheet. Repeat with the remaining mixture, placing the tots in a single layer with at least an inch of space between them. This spacing is vital for air circulation and crisping.

Step 7: Coat and Bake
Place the remaining ½ cup of panko breadcrumbs in a shallow dish. Gently roll each formed tot in the panko to give it a light, even coating. This adds an extra layer of crunch. Return the coated tots to the baking sheet. Lightly spray the tops of the tots with olive oil spray or brush with melted butter. This will help them turn a beautiful golden brown.

Step 8: Bake to Crispy Perfection
Place the baking sheet in the preheated oven and bake for 10-12 minutes. The bottoms should be starting to turn golden brown. Carefully remove the baking sheet from the oven. Using a small spatula or tongs, gently flip each tot over. This ensures they get crispy on all sides. Return the pan to the oven and bake for another 10-12 minutes, or until the tots are golden brown, crispy, and firm to the touch.

Step 9: Cool and Serve
Once baked, remove the tots from the oven and let them cool on the baking sheet for a few minutes. They will continue to firm up as they cool. Serve them warm with your favorite dipping sauces.

Nutrition Facts

• Servings: This recipe yields approximately 30-35 tots, serving 6 people.
• Calories per Serving: Approximately 185 calories per serving (about 5-6 tots).
• Vitamin C: Broccoli is an excellent source of Vitamin C, a powerful antioxidant that supports the immune system and skin health.
• Dietary Fiber: With a good amount of fiber from the broccoli, these tots can aid in digestion and help you feel full and satisfied.
• Protein: The inclusion of cheese and egg provides a decent amount of protein, making these tots a more balanced and filling snack compared to their potato-based counterparts.

Preparation Time

This recipe requires a bit of prep work, but the delicious results are well worth the effort.

• Prep Time: 25 minutes (This includes steaming, chopping, and squeezing the broccoli, as well as mixing and forming the tots).
• Cook Time: 20-25 minutes.
• Total Time: Approximately 50 minutes from start to finish.

How to Serve

These versatile Baked Broccoli Tots can be enjoyed in numerous ways. Here are some of our favorite serving suggestions:

• As a Classic Appetizer or Snack:
  • Arrange them on a platter for parties or game day.
  • Serve them hot and fresh for a satisfying after-school snack.
  • Pair with an array of dipping sauces to please every palate.
• Perfect Dipping Sauce Pairings:
  • Classic Marinara: The acidity of tomato sauce cuts through the richness of the cheese beautifully.
  • Creamy Ranch Dressing: A cool and herby classic that kids and adults love.
  • Garlic Aioli: A sophisticated, creamy garlic dip that elevates the tots to gourmet status.
  • Spicy Sriracha Mayo: For those who like a little heat, a simple mix of mayonnaise and sriracha is a perfect match.
  • Honey Mustard: The combination of sweet and tangy flavors provides a delightful contrast to the savory tots.
• As a Healthy Side Dish:
  • Swap out french fries or traditional tater tots for a healthier, nutrient-dense alternative.
  • Serve alongside grilled chicken, baked fish like salmon or cod, or a juicy steak.
  • They are a fantastic accompaniment to any type of burger, from classic beef to a veggie burger.
• In a Kid-Friendly Meal:
  • Pack them in a bento-style lunchbox with a small container of ketchup for dipping.
  • Serve them alongside chicken nuggets or fish sticks for a meal your kids will devour.
  • The fun, dippable shape makes them an instant hit with even the pickiest eaters.

Additional Tips for Perfect Baked Broccoli Tots

Master the art of the broccoli tot with these five essential tips that address common pitfalls and guarantee a crispy, delicious outcome.

1. The Squeeze is Non-Negotiable
We mentioned this in the instructions, but it bears repeating with emphasis. The number one reason for soggy or crumbly tots is excess moisture in the broccoli. After steaming and chopping, the broccoli cells have released a lot of water. You must physically squeeze this water out. Using a sturdy cheesecloth is most effective, but a clean, thin kitchen towel (one you don’t mind potentially staining green) works wonderfully. Squeeze until you can’t get another drop of water out. This step concentrates the broccoli flavor and creates the perfect texture for binding.

2. Choose Your Cheese Wisely
While sharp cheddar is a fantastic all-around choice for flavor, you can customize your tots by experimenting with different cheeses. For an epic “cheese pull” that kids love, substitute half of the cheddar with low-moisture, part-skim mozzarella. For a more sophisticated, nutty flavor profile, try using Gruyère or a high-quality aged white cheddar. The key is to use a good melting cheese that will help bind the tots from the inside as it bakes.

3. Uniformity is Your Best Friend
Take the extra minute to ensure all your tots are roughly the same size and shape. This isn’t just for aesthetics; it’s for even cooking. If you have a mix of tiny tots and giant tots on the same baking sheet, the small ones will burn before the large ones are cooked through. Using a small cookie scoop or a tablespoon measure can help you portion out the mixture consistently, leading to a uniformly golden and crispy batch.

4. Don’t Crowd the Pan
Give your tots some personal space on the baking sheet. When food is packed too tightly in a pan, it traps steam. Steam is the enemy of crispiness. By leaving at least an inch of space around each tot, you allow the hot oven air to circulate freely around every surface. This circulation is what roasts the exterior, creating that desirable crispy crust instead of just steaming the tots. Use two baking sheets if necessary; it’s better than one overcrowded pan.

5. Master the Flip for All-Around Crunch
Baking is a one-sided heat source (from the bottom, mostly). The initial bake time is designed to set the bottom of the tot and get it golden. The flip is essential to give the other side equal treatment. Be gentle when you flip them. A small, thin metal spatula is the perfect tool for getting underneath without squishing the tot. This second bake after the flip is what ensures an even, satisfying crunch all the way around, mimicking a deep-fried texture without the excess oil.

Frequently Asked Questions (FAQ)

Q1: Can I make these broccoli tots in an air fryer?
A: Absolutely! An air fryer is a fantastic way to make these tots even crispier. To do so, preheat your air fryer to 375°F (190°C). Arrange the tots in a single layer in the air fryer basket, being careful not to overcrowd it (you will likely need to cook them in batches). Spray the tots lightly with cooking spray. Air fry for 8-10 minutes, shaking the basket halfway through, until they are golden brown and crispy.

Q2: How do I store and reheat leftovers?
A: Store any leftover broccoli tots in an airtight container in the refrigerator for up to 3-4 days. For reheating, the oven or air fryer is highly recommended to bring back their original crispiness. Avoid the microwave, as it will make them soft and soggy. To reheat, place them on a baking sheet and bake at 375°F (190°C) for 5-7 minutes, or in an air fryer for 3-4 minutes, until heated through and crisp again.

Q3: Can I freeze these broccoli tots for later?
A: Yes, these freeze beautifully, making them a great make-ahead snack. To freeze, first “flash freeze” them. Place the fully cooked and cooled tots on a baking sheet in a single layer and put them in the freezer for about 1-2 hours, or until solid. This prevents them from sticking together. Once solid, transfer the tots to a freezer-safe zip-top bag or airtight container. They can be stored in the freezer for up to 3 months. To cook from frozen, simply place them on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until hot and crispy.

Q4: My tots are falling apart. What did I do wrong?
A: There are three likely culprits if your tots are too crumbly. First and most common: you didn’t squeeze enough water out of the broccoli. The mixture was too wet to hold together. Second, your broccoli pieces might be too large. They need to be chopped very finely to bind properly. Third, you may need a little more binder. If the mixture feels too loose after mixing, you can try adding an extra tablespoon or two of panko breadcrumbs or even a tablespoon of all-purpose flour to help it hold its shape.

Q5: How can I make these broccoli tots gluten-free or low-carb/keto?
A: This recipe is easily adaptable.

• For a Gluten-Free Version: Simply substitute the panko breadcrumbs with a certified gluten-free panko or crushed gluten-free crackers. You could also use almond flour, which works well as both a binder and a coating.
• For a Low-Carb/Keto Version: Replace the panko breadcrumbs entirely with a low-carb alternative. Almond flour is an excellent choice. For an extra crispy and savory coating, you can use crushed beef rinds (chicharrones) or an extra helping of grated Parmesan cheese. Ensure your other ingredients, like the cheese, are low in carbs. With these substitutions, the tots become a delicious and keto-friendly snack.

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