Broccoli Tots
Crispy on the outside, cheesy and tender inside — made with just 5 simple ingredients and ready in under 45 minutes. Baked, not fried, and kid-approved!
Ingredients
- 1 large head broccoli florets cut into florets; yields ~3 cups when cooked
- 1 cup shredded cheddar cheese freshly shredded melts and binds better
- 1/3 cup plain breadcrumbs fine breadcrumbs; gluten-free variety works too
- 1/4 cup onion, finely chopped mince as small as possible for even distribution
- 2 large eggs, lightly beaten acts as the primary binder
- salt and pepper pinch of each, adjust to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and spray generously with cooking oil.
- Bring a medium pot of water to a rolling boil. Add the broccoli florets and cook for 6 to 8 minutes until completely tender. Drain well, then spread on a clean kitchen towel or paper towels and pat dry. Let sit for 2 minutes. Do not skip this drying step — excess moisture causes soggy tots that won't hold together.
- Transfer the dried broccoli to a food processor. Pulse in short bursts — 4 to 6 pulses of about 2 seconds each — until the broccoli breaks down into small, rice-like crumbles. Do not over-process. Measure out exactly 3 cups of the processed broccoli.
- Add the 3 cups of crumbled broccoli to a large mixing bowl. Add the shredded cheddar, breadcrumbs, finely chopped onion, beaten eggs, salt, and pepper. Stir until fully combined. Pinch a small amount — it should hold its shape. If too wet, add 1 teaspoon of extra breadcrumbs and stir again.
- Scoop about 2 tablespoons of mixture at a time. Roll between your palms and press firmly into a cylindrical tot shape. Place on the prepared baking sheet with about 1 inch of space between each tot. Keep a small bowl of water nearby — damp hands prevent sticking.
- Bake at 375°F for 25 to 30 minutes, flipping the tots carefully once at the 13-minute mark using a thin spatula. Bake until golden brown on both sides with slightly crispy edges. Serve immediately.
Notes
Drying the broccoli is the most important step — wet broccoli leads to soft, falling-apart tots. Freezer instructions: Cool baked tots completely, freeze in a single layer for 1 hour, then transfer to a zip-top bag. Freeze up to 3 months. Reheating: Oven or toaster oven at 375°F for 5–8 minutes, or air fryer at 375°F for 3–4 minutes. Avoid microwave if you want crispy edges. Gluten-free swap: Use certified gluten-free breadcrumbs or finely ground oats. Egg-free swap: Mix 1 tbsp ground flaxseed with 3 tbsp water, rest 5 minutes, and use in place of the 2 eggs.