Broccoli Tots

Broccoli all “totted” up and looking good. In all seriousness, can you believe there is such a thing? There is, and these broccoli tots proved to be hugely popular in my home.

Broccoli Tots | Bakers Royale

Broccoli rarely gets declined by my boys, that is unless it’s too crunchy or raw. Then they won’t touch it. But “totted” and crisped up into bites like this—hella yes. I served this with some horseradish aioli and  some red pepper crush, but a cheese sauce, as suggested by the little guy would work well too. 

Of course, leave it to my husband to waffle these broccoli tots for a broccoli waffled dinner. It’s quite epic, so you’ll have check out his food blog tomorrow for the details.

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Broccoli Tots

Yield: 70 tots

Ingredients:

Broccoli Tots

  • 2 cups (12 oz.)  broccoli florets (not frozen)
  • 1 1/4 cup panko crumbs
  • 1 1/4 cup white cheddar cheese
  • 1/4 cup parmesan cheese
  • 1 teaspoon kosher salt
  • 2 eggs, lightly beaten

Horseradish Aioli

  •  1/2 cup mayonnaise
  • 2 tablespoon white horseradish
  • 1 1/2 teaspoon fresh lemon juice

Red Pepper Crush:

  • 1 1/2 teaspoon Maldon salt
  • 1/2 teaspoon red pepper

Directions:

To make broccoli tots: Place broccoli florets in a food processor bowl and blitz in 2-3 seconds pulses until finely crumbed. (Make sure broccoli is dry as possible after washing before blitzing). Alternately, chop florets to a fine crumb. In a large bowl, mix and combine broccoli, panko crumbs, both cheeses and salt. Add eggs and mix to combine.

Place mixture in a large pastry bag and snip off a 1/4 diameter opening. Pipe mixture onto prepared baking sheet in one long strip. Use a knife and cut each strip into 1 inch pieces. Reshape with fingers as needed. Bake at 400 degrees, until bottoms are slightly browned, about 10-12 minutes. Roll the broccoli tots once and continue to bake for another 5-7 minutes. Remove from oven and serve immediately.

To make horseradish aioli: Mix all ingredients in a small bowl

Red Pepper Crush: Place all ingredients in a mortar and pestle and crush.

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Comments

  1. Avatar for Naomi RobinsonJessica says

    Who hoo! These look amazing! My toddler has been shaking his head to veggies lately, so I’ll definitely have to try. Love that it’s healthy and baked! Do you think I could use whole wheat Panko? Thanks for sharing :)

    Reply

  2. Avatar for Naomi Robinsongenevieve @ gratitude & greens says

    Such a fun way to eat broccoli! It’s one of my fave veggies, and what a fun way to sneak veggies onto the plates of picky eaters.

    Reply

  3. Avatar for Naomi RobinsonAsha Shivakumar says

    I absolutely love these and they look so perfect for teeny little fingers. Panko just sounds perfect, crunchy and yum.

    Reply

  4. Avatar for Naomi Robinson says

    Ooooh…I’ve never been more happy to have a huge bunch of broccoli in the fridge! Really…I’m absolutely making these today. Such a genius way to make a guilty pleasure so good for you! ❤️

    Reply

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