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 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.
Yield: 70 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
- 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
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.