Kid-Approved, Snack-Addict Certified: Like Frozen Tots, But Better – Homemade Broccoli Tots: Finely chopped broccoli mixed with cheese and breadcrumbs, baked into delicious, hidden-veggie tots.

Forget sneaking veggies—these tots flex. Cheesy, crispy, salty, and strangely addictive, they’ll disappear faster than you can say “sheet pan.” The trick isn’t complicated; it’s about turning broccoli into bold flavor with legit crunch. This is the kind of snack that makes you feel smart and full at the same time.

Serve them with a dip and watch people who “don’t like broccoli” become suspiciously quiet.

What Makes This Special

Here’s the play: finely chopped broccoli meets gooey cheese and golden breadcrumbs, then gets baked—not fried—until it’s crispy on the outside and tender inside. You get frozen-tot nostalgia without the mystery ingredients. The texture hits that comfort-food sweet spot: crunchy edges, tender center, hella dippable.

These tots are also massively versatile.

Want them spicy? Done. Gluten-free?

Easy. Need a quick grab-and-go lunchbox item? They reheat like champs.

And bonus: your oven does most of the work while you pretend you’re a meal-prep wizard.

What Goes Into This Recipe – Ingredients

• 4 cups finely chopped broccoli florets (about 1 large head or 2 small)
• 2 large eggs, lightly beaten
• 1 cup shredded sharp cheddar (or a mix of cheddar and Parmesan)
• 1 cup breadcrumbs (panko for extra crunch; use gluten-free if needed)
• 1/4 cup finely minced onion or green onion
• 1 clove garlic, finely grated (optional but recommended)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika or sweet paprika
• 1 tablespoon olive oil (plus more for the pan)
• 2 tablespoons chopped parsley or chives (optional, for freshness)
• Dipping sauce of choice: ketchup, ranch, honey mustard, chipotle mayo—your call

Let’s Get Cooking – Instructions

1. Prep your pan and oven. Heat the oven to 400°F (200°C). Line a sheet pan with parchment and lightly oil it so your tots get crisp, not stuck.
2. Steam or blanch the broccoli. Cook florets until bright green and just tender (about 3–4 minutes). Drain well.

   Shock in cold water if you want extra vibrant color. Pat very dry—moisture is the enemy of crisp.

3. Chop finely. Pulse broccoli in a food processor or chop by hand until it resembles coarse rice. Avoid puréeing; you want texture.
4. Mix the base. In a large bowl, combine chopped broccoli, eggs, cheese, breadcrumbs, onion, garlic, salt, pepper, paprika, olive oil, and herbs.

   The mixture should hold when pressed. If it feels wet, add 2–3 tablespoons more breadcrumbs.

5. Shape the tots. Scoop by tablespoon and compress into tight mini cylinders or ovals. Pack them well—this is the difference between “crunch” and “crumbled.”
6. Arrange and oil. Place tots on the prepared pan with space between them.

   Brush or mist the tops with a little oil for that bronzed finish.

7. Bake and flip. Bake 10–12 minutes, flip carefully, then bake another 8–10 minutes until deep golden with crisp edges.
8. Optional turbo-crisp. Broil 1–2 minutes at the end if you like extra crunch. Don’t walk away—broilers love drama.
9. Serve hot. Hit with a pinch of salt while they’re sizzling. Serve immediately with your favorite dip.

Storage Tips

• Fridge: Store in an airtight container up to 4 days.

  Reheat at 375°F on a sheet pan for 7–10 minutes.

• Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag. Keeps 2–3 months.
• From frozen: Bake at 400°F for 15–18 minutes, flipping once. No thawing needed—because patience is overrated.
• Meal prep tip: Shape the tots and freeze uncooked.

  Bake straight from frozen, adding 3–5 extra minutes.

Why This is Good for You

Broccoli brings fiber, vitamin C, vitamin K, and antioxidants to the party. Cheese adds protein and calcium, which makes these legit satisfying, not just a “healthy snack” you forget about. Baking instead of frying cuts extra oil without sacrificing bite.

Also, the psychological win matters: you’re turning a cruciferous veg into a crispy, cheesy finger food.

Translation: kids snack, adults cheer, nobody negotiates over a side salad. Win-win, IMO.

Don’t Make These Errors

• Skipping the dry step. Wet broccoli equals soggy tots. Squeeze out moisture with a clean towel if needed.
• Overprocessing. Don’t make broccoli paste.

  You want small bits for structure.

• Underseasoning. Broccoli is mild; give it salt, pepper, and a flavor boost (paprika, garlic, onion).
• Overcrowding the pan. Steam happens, not crisp. Use two pans if you must.
• Going cheese-light. The cheese is a binder and a flavor engine. Don’t skimp unless you enjoy disappointment.

Recipe Variations

• Gluten-Free: Use gluten-free panko or almond flour; add 1 tablespoon ground flaxseed for structure.
• Dairy-Free: Swap in a melty dairy-free cheese and add 1 tablespoon nutritional yeast for savory depth.
• Spicy: Add 1/2 teaspoon chili flakes or cayenne; serve with sriracha mayo.
• Protein Boost: Stir in 1/2 cup finely chopped cooked chicken, turkey, or crumbled tofu.
• Italian Vibes: Use Parmesan and mozzarella, plus 1 teaspoon Italian seasoning.

  Dip in marinara.

• Everything Bagel: Sprinkle tops with everything seasoning before baking; serve with herbed yogurt dip.
• Air Fryer: Cook at 375°F for 8–10 minutes, shaking halfway. Small batches = better browning.
• Cauli-Broc Combo: Use half broccoli, half cauliflower for a milder flavor and extra creaminess.

FAQ

Can I use frozen broccoli?

Yes. Thaw fully, squeeze out as much water as humanly possible, then chop finely.

You may need a touch more breadcrumbs to compensate for residual moisture.

What cheese works best?

Sharp cheddar gives big flavor and melts nicely. Parmesan adds umami and crisp edges. A 50/50 mix is elite.

Avoid very wet cheeses like fresh mozzarella unless you tweak breadcrumbs upward.

Do I have to cook the broccoli first?

Blanching or steaming briefly is best for tenderness and color. Raw broccoli can work if chopped very fine, but the tots may be drier and less cohesive.

How do I keep them from falling apart?

Keep the mixture slightly sticky, not wet. Pack tightly when shaping, and don’t skip the egg and cheese—they’re your edible glue.

If crumbling happens, add 1–2 tablespoons more breadcrumbs and try again.

What dips pair well?

Classic ketchup, ranch, honey mustard, chipotle mayo, tzatziki, or a garlicky yogurt sauce. If you want fancy, mix Greek yogurt, lemon, dill, and a pinch of salt.

Can I make them bite-sized for toddlers?

Absolutely. Make smaller tots and reduce baking time by a few minutes.

They’re soft enough for little hands but still crisp outside.

How do I re-crisp leftovers?

Pop them in a 375°F oven or air fryer for a few minutes. Microwaves will warm them, sure, but they’ll lose their edge—literally.

Can I use the stems?

Yes, peel the tough outer layer and chop the tender inside finely. It’s eco-friendly and tastes great when seasoned well.

My Take

These broccoli tots are the rare unicorn: fast, low-effort, and crowd-stealing.

They scratch the itch for comfort food while quietly delivering vegetables like a culinary Trojan horse. Make a double batch, freeze half, and future-you will be very impressed with present-you. And if anyone asks for the recipe?

Tell them it’s top secret—then send them this and accept your rightful snack royalty status.