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.