Crispy Parmesan Broccoli Tots
Baked broccoli tots with Parmesan and garlic, crisp outside and tender inside.
Prep: 15 · Cook: 18 · Total: 33 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (176 reviews)
INSPIRED BY
I wanted the crunch of tots without deep frying, so I leaned on panko and high heat.
Story
If I am being honest, I make these because I want something snacky while dinner is still happening. They are salty, cheesy, and crunchy, and nobody complains that broccoli is involved. I set out a dip and they disappear fast. If you are feeding kids, let them help shape the tots, it turns into a small kitchen win.
By Casey
Ingredients
- 4 cups broccoli florets, finely chopped
- 1 large egg
- 1/2 cup grated Parmesan
- 1/2 cup shredded mozzarella
- 1/2 cup panko breadcrumbs
- 1 clove garlic, grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Optional dip: ranch, marinara, or lemony yogurt
Instructions
- Heat oven to 425°F, line a sheet pan with parchment, brush lightly with olive oil.
- Microwave chopped broccoli with a splash of water 1 minute, then squeeze dry in a towel.
- Mix broccoli, egg, Parmesan, mozzarella, panko, garlic, salt, and pepper until it holds together.
- Form into 16 to 18 small tots, place on pan, spray or brush the tops with a little oil.
- Bake 10 minutes, flip, then bake 6 to 8 minutes until deep golden.
- Cool 3 minutes, then serve hot with your favorite dip.
Chef Tips
- Squeezing the broccoli dry is the difference between crisp tots and soft ones.
- Make them spicier with a pinch of red pepper flakes.
- If the mixture feels wet, add 1 to 2 tablespoons more panko.
- These re-crisp well in an air fryer for 3 to 4 minutes.
Cook's Notes
- Chop the broccoli very small so the tots hold together.
- If you have a food processor, pulse in short bursts, do not turn it into paste.
- For extra browning, finish the last 2 minutes under the broiler, watch closely.