Ingredients
- Fresh Broccoli: Approximately 1 large head (about 4-5 cups of florets, yielding roughly 2-2.5 cups once steamed and finely chopped). This is the star of the show, providing a nutritious base and a lovely green hue.
- Panko Breadcrumbs: 1 cup, plus an extra 1/4 cup for optional outer coating. Panko breadcrumbs are lighter and airier than regular breadcrumbs, resulting in a much crispier tot.
- Freshly Grated Parmesan Cheese: 1/2 cup, plus extra for sprinkling on top. Use good quality Parmesan for the best nutty, salty flavor. Pre-grated can work, but fresh offers superior taste and melt.
- Large Eggs: 2, lightly beaten. These act as the primary binder, holding the tots together.
- Garlic: 2-3 cloves, minced (or 1 teaspoon garlic powder). Fresh garlic provides a pungent, aromatic kick, but garlic powder is a convenient alternative.
- Yellow Onion: 1/4 cup, finely minced (optional, but adds depth of flavor).
- All-Purpose Flour: 2 tablespoons (optional, helps with binding if your mixture feels too wet).
- Salt: 1/2 teaspoon, or to taste. Essential for bringing out all the flavors.
- Black Pepper: 1/4 teaspoon, or to taste. Adds a subtle warmth.
- Olive Oil or Cooking Spray: For greasing the baking sheet, ensuring the tots don’t stick and develop a golden-brown crust.
- Optional Seasonings: A pinch of red pepper flakes for a little heat, or 1/2 teaspoon of Italian seasoning for an herbaceous note.
Instructions
- Preheat and Prepare:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Lightly grease the parchment paper with olive oil or cooking spray.
- Cook the Broccoli:
- Wash the broccoli head thoroughly and cut it into florets.
- Steam the broccoli florets until tender-crisp, about 5-7 minutes. You can do this in a steamer basket over boiling water, or by placing them in a microwave-safe bowl with a tablespoon or two of water, covering, and microwaving on high for 3-4 minutes. The broccoli should be tender enough to chop easily but not mushy.
- Once cooked, immediately transfer the broccoli to an ice bath (a bowl of ice and water) for a minute or two to stop the cooking process and retain its vibrant green color. Then, drain it very well.
- Chop the Broccoli:
- Pat the steamed broccoli florets thoroughly dry with paper towels or a clean kitchen towel. This step is crucial – excess moisture will result in soggy tots that don’t hold their shape.
- Finely chop the broccoli. You can do this by hand with a sharp knife or by pulsing it a few times in a food processor. Be careful not to over-process it into a paste; you want small, distinct pieces for texture. Aim for pieces about the size of rice grains or slightly larger.
- Combine Ingredients:
- In a large mixing bowl, combine the finely chopped broccoli, 1 cup of Panko breadcrumbs, 1/2 cup of grated Parmesan cheese, the lightly beaten eggs, minced garlic, and finely minced onion (if using).
- Add the salt, black pepper, and any optional seasonings like red pepper flakes or Italian seasoning.
- Mix everything together thoroughly with a spoon or your hands until just combined. Don’t overmix. The mixture should hold together when squeezed. If it seems too wet, add the optional 2 tablespoons of all-purpose flour (or a bit more Panko) one tablespoon at a time until it reaches a workable consistency. If it seems too dry, you can add a tiny splash of water or another tablespoon of beaten egg, but this is rarely needed if the broccoli isn’t over-dried.
- Shape the Tots:
- Take about 1 to 1.5 tablespoons of the broccoli mixture for each tot.
- Roll the mixture between your palms to form a small, compact cylinder or oval shape, similar to traditional tater tots. Squeeze firmly to ensure they hold together.
- If desired, for an extra crispy exterior, you can lightly roll each formed tot in the extra 1/4 cup of Panko breadcrumbs before placing it on the prepared baking sheet. This step is optional but recommended for maximum crunch.
- Arrange the tots in a single layer on the prepared baking sheet, ensuring there’s a little space between each one. This allows air to circulate for even baking and crisping. Do not overcrowd the pan; use two baking sheets if necessary.
- Bake to Golden Perfection:
- Place the baking sheet in the preheated oven.
- Bake for 10-12 minutes. The bottoms should start to look golden.
- Carefully flip each tot using a spatula or tongs.
- Continue baking for another 10-15 minutes, or until the tots are golden brown all over, crispy on the outside, and heated through. Total baking time will be around 20-27 minutes, depending on your oven and the size of your tots.
- Serve:
- Once baked, remove the broccoli tots from the oven. If desired, sprinkle with a little extra Parmesan cheese while they are still hot.
- Let them cool for a few minutes before serving, as they will be very hot inside. They will also crisp up a bit more as they cool.
- Serve warm with your favorite dipping sauces.
Nutrition
- Serving Size: One Normal Portion
- Calories: 150-180