Broccoli Tots Recipe (Easy, Cheesy & Kid-Approved)

Broccoli Tots Recipe (Easy, Cheesy & Kid-Approved)

These Broccoli Tots are proof that "eat your vegetables" doesn't have to be a fight at the dinner table. They're crispy on the outside, tender in the middle, packed with cheesy flavor, and secretly loaded with broccoli — the kind of tot that disappears off the plate before anyone thinks to ask what's in it. Best part? They come together with just a handful of pantry staples and one food processor.
I didn't set out to become a broccoli-tot evangelist. It happened because my youngest went through a phase where any vegetable that touched her plate got the side-eye treatment, arms crossed, lower lip out, the whole performance. Broccoli was enemy number one. So instead of fighting her on it, I started sneaking it in wherever I could — smoothies, muffins, meatballs — until one night I grated some cheddar into a bowl of finely chopped broccoli, shaped the mixture into little logs, and baked them until golden. She ate four. Then asked for more. That was the night these tots were born, and they've been on regular rotation ever since.

Tips

  • Drain your broccoli well. After steaming, let it sit in a strainer or pat it dry with a towel. Extra moisture is the number one reason tots turn mushy instead of crisp.
  • Let your food processor do the work. Pulsing the cooked broccoli with the "S" blade takes seconds and gives you a fine, even texture that holds together much better than hand-chopping.
  • Shape with wet or oiled hands. The mixture is sticky — rolling it into a ball first, then flattening it into a tot shape, is much easier than trying to mold it straight into a log.
  • Flip halfway through baking. This is the trick to getting that golden crust on both sides instead of just the top.
  • Don't stress about perfect shapes. Rustic, slightly uneven tots taste exactly as good as picture-perfect ones — nobody's grading on symmetry here.

Suggested Adaptations

  • Swap in cauliflower. No broccoli on hand? Steamed and finely chopped cauliflower works beautifully in its place for a milder-flavored tot.
  • Go stovetop. Skip the oven and pan-fry the tots in a little oil over medium heat, turning until all sides are crisp and golden — great for hot days or when the oven's already in use.
  • Make them dairy-free. A good melting dairy-free cheese swaps in easily for the cheddar or parmesan without changing the method.
  • Try mini muffin tins. If shaping tots feels like too much fuss, press the mixture into a greased mini muffin tin instead for broccoli bites with almost no hands-on effort.
  • Use regular breadcrumbs. If gluten-free isn't a priority in your kitchen, finely ground breadcrumbs can stand in for the almond meal or oat flour.

Ingredients

▢ 3 cups fresh or frozen broccoli florets ▢ 2 large eggs ▢ ¼ teaspoon onion powder ▢ ½ cup grated cheddar cheese (or grated parmesan) ▢ ⅔ cup almond flour or oat flour ▢ 1 tablespoon Italian seasoning ▢ ¼ teaspoon garlic powder ▢ ½ teaspoon sea salt
Equipment ▢ Food processor

Instructions

  1. Preheat the oven to 400°F. Grease a large baking sheet or line it with parchment paper.
  2. Steam the broccoli for about 5 minutes, then rinse it under cold water to stop the cooking. Drain very well using a strainer or clean towels.
  3. Pulse the cooked broccoli in a food processor fitted with the "S" blade until finely chopped. (You can also chop it by hand if you don't have a food processor.)
  4. In a large bowl, combine the chopped broccoli with the eggs, onion powder, cheese, almond or oat flour, Italian seasoning, garlic powder, and salt. Mix thoroughly.
  5. Scoop out heaping tablespoons of the mixture, roll into balls, then gently press each one into a tot shape. Arrange on the prepared baking sheet.
  6. Bake for 20–25 minutes, flipping the tots halfway through, until golden brown on all sides. Serve hot with ketchup, ranch, or your favorite dipping sauce.
Estimated nutrition per serving (5 tots): 188 calories, 23g carbohydrates, 15g protein, 5g fat, 805mg sodium. These values are estimates only and will vary based on the specific ingredients and brands you use.
Location: United States

Comments

Post a Comment

Popular posts from this blog

Banana Oat Pancakes for Babies

Image
I'm back with another baby food post for ya! You all love seeing what I feed Olivia , and I love sharing it — it's been so fun watching her turn into a little foodie one new food at a time. These pancakes have quickly become one of her most-requested foods — she practically vibrates with excitement the second she sees the skillet come out. Girl knows what she wants! I'm calling these baby pancakes, but don't let that fool you — they're 100% adult-approved too. I always end up sneaking a few off her plate while I'm making them, because honestly, they're just really good pancakes. Banana Oat Pancakes Ingredients You only need five simple ingredients for these pancakes. Oats – rolled old-fashioned oats are the base of this recipe. Once blended, they turn into a quick homemade oat flour. Quick oats work fine too if that's what you have on hand. Banana – adds natural sweetness and helps bind everything together while keeping the texture soft. Other mashed f...
Read more

15 Simple Homemade Baby Food Recipes for Beginners

Image
  As a new parent, you want the very best for your little one — and that starts with what goes into their first bites. Store-bought options are convenient, but homemade baby food gives you full control over ingredients, freshness, and nutrition. The good news? You don't need a culinary degree or fancy equipment to do it well. In this guide, you'll find 15 beginner-friendly recipes organized by feeding stage, plus tips and safety basics to get started with confidence. What to Know Before Making Baby Food? Before you steam your first carrot or blend your first pear, a few basics will make the whole process safer and smoother. Knowing what to expect at each stage takes the guesswork out of mealtime. Start Age: Most babies are ready for solids around 6 months. Look for readiness signs like head control and interest in food and always check with your pediatrician first. Best Cooking Methods: Steam, bake, or boil to preserve the most nutrients. Avoid frying or cooking with butter a...
Read more

Reading Head Start Reviews – Does It REALLY Work for YOU?

Image
As a parent who has spent years evaluating early childhood literacy programs, I approached Reading Head Start with both curiosity and skepticism. The program claims to teach young children to read in just 15 minutes a day — a bold promise in a market full of overhyped tools. So I did what any careful parent or educator would do: I tested it, researched it, and dug into real user feedback before drawing any conclusions. Reading Head Start was created by Sarah Shepard, a teacher with 14 years of classroom experience. The program promises to boost a child's reading level by up to two grades within a year, using a structured phonics-based approach designed for kids aged 2 to 9. But does it actually deliver — or is it just another subscription you'll forget about by month two? In this review, I'll walk you through exactly how the program works, who benefits most from it, what the pricing looks like, and whether the results justify the investment. By the end, you'll know if R...
Read more