Broccoli Tots
I make these Broccoli Tots on busy weeknights and for weekend snack raids alike. They’re honest to goodness crowd-pleasers: crunchy on the outside, tender inside, and built from a handful of ingredients you probably keep on hand. No deep frying. No fussy technique. Just good, practical cooking that gets dinner on the table and kids (or grown-ups) asking for seconds.
They’re also forgiving. The recipe works whether you start with frozen riced broccoli or fresh florets you steam and rice yourself. There are a few small but important steps—like squeezing out the liquid and letting the mixture rest—that determine whether the tots hold together and brown nicely. I’ll walk you through the key moves, what gear to use, and the common mistakes to avoid.
Read through the notes and FAQs before you begin if you want to save time or adapt them to what’s in your fridge. If you follow the steps, you’ll end up with about 35 snack-sized tots that reheat beautifully and travel well in a lunchbox.
What We’re Using
These Broccoli Tots lean on three things for texture and flavor: concentrated, well-drained broccoli, a little egg to bind, and a mix of cheddar and Parmesan for richness and savory punch. Flour helps with structure. Onion and garlic add gentle aromatic lift. Salt and pepper keep the flavors grounded. That combination gives a tender interior and a nicely browned exterior once they bake.
Ingredients
- 4 cups riced broccoli — the base: makes the tots green and tender; squeeze well to avoid soggy tots.
- 1 large egg — binder; helps the mixture hold shape as the tots bake.
- ½ cup shredded cheddar cheese — flavor and a little fat for richness; sharp cheddar gives more bite.
- ½ cup shredded Parmesan cheese — adds salty, nutty depth and helps dry the mixture slightly.
- ¼ cup all-purpose flour — structure; hydrates and firms the mixture during the 5-minute rest.
- ⅓ cup grated onion — moisture and savory sweetness; use a fine grater for even distribution.
- 1 clove garlic, minced — bright aromatic note; don’t overdo it raw or it can dominate.
- ½ teaspoon salt — seasons the whole batch; adjust to taste if you use very salty cheeses.
- ¼ teaspoon ground pepper — subtle warmth to balance the flavors.
Broccoli Tots — Do This Next
- Preheat the oven to 400°F. Spray a baking sheet well with nonstick pan spray and set it aside.
- Prepare the broccoli:
- If using frozen riced broccoli, prepare it according to the package instructions and let it cool until it is cool enough to handle.
- If using fresh broccoli, cut into florets and steam over boiling water in a steamer basket for 5 minutes until fork-tender, or place florets in a microwave-safe bowl with a little water and microwave for 5 minutes. After cooking, transfer the florets to a food processor and pulse 10–15 seconds until they reach a riced consistency.
- Transfer the riced broccoli to a clean tea towel or several layers of cheesecloth. Fold the towel/cloth around the broccoli and squeeze firmly to remove as much liquid as possible.
- Measure out 4 cups of the squeezed, riced broccoli and place it in a large bowl.
- Add 1 large egg, 1/2 cup shredded cheddar cheese, 1/2 cup shredded Parmesan cheese, 1/4 cup all-purpose flour, 1/3 cup grated onion, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper to the bowl. Mix until evenly combined. Let the mixture rest for about 5 minutes to allow the flour to hydrate.
- Using your hands, form the mixture into tots (about 35), each roughly 1.5 inches long and 1/2 inch thick. Place the tots on the prepared baking sheet with space between them.
- Bake for 20 minutes. Remove the baking sheet, carefully flip each tot, then return to the oven and bake another 15–20 minutes, or until the tots are golden brown and firm.
- Let the tots cool slightly on the baking sheet for a few minutes, then serve with ketchup or your favorite dipping sauce.
Why It Deserves a Spot
These Broccoli Tots are the kind of recipe that earns a permanent slot in the rotation. They’re nutritious enough to feel like a serious vegetable serving but cozy enough to function as comfort food. They’re also very forgiving: the technique is straightforward and the components are pantry-friendly.
They work as a snack, a side for weeknight dinners, or a make-ahead item for lunches. The tots freeze and reheat well, so you can double the batch and save time on hectic days. And because kids love their shape and crunch, they’re a reliable way to sneak broccoli into picky palates.
Flavor-Forward Alternatives
Want to play with flavors? Here are some ideas that change the profile without altering the basic method.
- Spicy: add a pinch of cayenne or smoked paprika to the mix and serve with a chipotle mayo.
- Herby: fold in finely chopped fresh dill or chives for brightness right before shaping.
- Cheese swap: try a sharper aged cheddar or a milder manchego in place of one of the cheeses for a different edge.
- Crunch upgrade: roll each tot in panko or crushed cornflakes before baking for extra exterior texture (no extra oil required).
- Bacon or pancetta: finely cooked and drained pieces can be added for a smoky, savory hit—mix sparingly so the tots still hold together.
Kitchen Gear Checklist
- Baking sheet — a rimmed sheet holds the tots steady while flipping.
- Nonstick pan spray — prevents sticking without extra oil.
- Food processor or box grater — for ricing or pulsing broccoli to the right texture.
- Steamer basket or microwave-safe bowl — for cooking fresh broccoli quickly.
- Clean tea towel or cheesecloth — essential for squeezing out excess moisture.
- Large mixing bowl — room to mix evenly without spilling.
- Measuring cups and spoons — to keep the ingredient ratios reliable.
- Spatula and a small scoop (optional) — for shaping and transferring tots cleanly.
Learn from These Mistakes
These are the missteps I see most often, and how to avoid them:
- Not removing enough liquid: if the riced broccoli is too wet the tots will spread and won’t crisp. Squeeze until the towel comes away damp but not dripping.
- Skipping the rest: the 5-minute rest after mixing lets the flour hydrate and the mixture firm up. Skipping it makes shaping messy.
- Making them too big: oversized tots take longer to bake and can end up underbaked in the center. Follow the suggested size for even cooking.
- Crowding the sheet: leave space between tots so air circulates and they brown. Crowding causes steaming, not crisping.
- Flipping too roughly: use a thin spatula and be gentle when turning so you don’t deform them.
Spring to Winter: Ideas
Broccoli Tots are seasonal chameleons. In spring, serve them alongside a lemony yogurt dip and a crisp salad. In summer, they’re great with grilled corn, tomatoes, and a bright vinaigrette. In fall and winter, pair them with roasted root vegetables, warm grain salads, or a bowl of soup.
For entertaining, set them on a platter with several dipping sauces—classic ketchup, honey mustard, a garlicky aioli, and a yogurt-based ranch. They make a tidy appetizer because they’re easy to pick up and have a comforting, familiar flavor profile.
Notes from the Test Kitchen
We tested batches with both frozen riced broccoli and fresh florets. Frozen is the quickest option and works well if you fully defrost and squeeze it; fresh steamed and pulsed delivers a nicer texture and brighter flavor if you have the time.
Texture tip: When the mixture feels tacky but holds shape when pressed, you’re good. If it’s crumbly, a tiny splash of milk or a second egg can help—add sparingly. If it’s too wet after squeezing, sprinkle in a touch more flour a teaspoon at a time, but try to avoid over-drying.
Baking note: ovens vary. When the tots are golden and firm to the touch, they’re done. A quick knife check in the center will show a set interior. If you like an extra-crispy exterior, give them an additional 3–5 minutes but watch closely so they don’t dry out.
Storing Tips & Timelines
Cool leftover tots to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat in a 375°F oven or an air fryer until warmed through and crisped (about 6–10 minutes depending on your appliance).
To freeze: flash-freeze the shaped tots on a baking sheet until solid, then transfer to a labeled freezer bag or container. They’ll keep well for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time so the centers reach the right temperature.
Popular Questions
Can I use frozen broccoli?
Yes. Prepare frozen riced broccoli according to package instructions, cool it enough to handle, then squeeze out excess moisture before measuring 4 cups for the recipe.
Can I make these gluten-free?
Yes. Substitute a gluten-free flour blend that’s designed for 1:1 swapping. Note that texture and browning may differ slightly, so watch doneness closely.
Can I air-fry them?
Yes. Air fry at 375°F for about 10–12 minutes, flipping halfway, until golden and firm. Don’t overcrowd the basket.
Can I prep ahead?
You can form the tots and freeze them raw on a sheet before transferring to a bag. Bake from frozen and add a few extra minutes. You can also fully bake and freeze, then reheat to crisp.
How do I know when they’re done?
They should be golden brown and firm to the touch. An inserted knife should come out warm and not mushy in the center.
Make It Tonight
Plan: 10 minutes active prep (more if you steam and pulse fresh broccoli), 35–40 minutes baking. If you use frozen broccoli, prep time drops. Start by preheating the oven and getting your broccoli cooked and squeezed. While the oven heats, mix the rest and shape the tots. The hands-on time is short and satisfying.
Serve them with a simple plate—Broccoli Tots, a crisp green salad, and a bowl of soup or roasted chicken. For picky eaters, a small ramekin of ketchup or a favorite dip is often all it takes. They’re quick, adaptable, and just the kind of recipe I turn to when I want something reliable, tasty, and homemade.
Broccoli Tots
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Spray a baking sheet well with nonstick pan spray and set it aside.
- Prepare the broccoli: - If using frozen riced broccoli, prepare it according to the package instructions and let it cool until it is cool enough to handle. - If using fresh broccoli, cut into florets and steam over boiling water in a steamer basket for 5 minutes until fork-tender, or place florets in a microwave-safe bowl with a little water and microwave for 5 minutes. After cooking, transfer the florets to a food processor and pulse 10–15 seconds until they reach a riced consistency.
- Transfer the riced broccoli to a clean tea towel or several layers of cheesecloth. Fold the towel/cloth around the broccoli and squeeze firmly to remove as much liquid as possible.
- Measure out 4 cups of the squeezed, riced broccoli and place it in a large bowl.
- Add 1 large egg, 1/2 cup shredded cheddar cheese, 1/2 cup shredded Parmesan cheese, 1/4 cup all-purpose flour, 1/3 cup grated onion, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper to the bowl. Mix until evenly combined. Let the mixture rest for about 5 minutes to allow the flour to hydrate.
- Using your hands, form the mixture into tots (about 35), each roughly 1.5 inches long and 1/2 inch thick. Place the tots on the prepared baking sheet with space between them.
- Bake for 20 minutes. Remove the baking sheet, carefully flip each tot, then return to the oven and bake another 15–20 minutes, or until the tots are golden brown and firm.
- Let the tots cool slightly on the baking sheet for a few minutes, then serve with ketchup or your favorite dipping sauce.
