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Kid-Approved, Snack-Addict Certified:Homemade Broccoli Tots

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Servings: 4 servings
Ingredients Method

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

Method
 

  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.