So…broccoli was on sale at the store and because I have a wee bit of broccoli obsession, I bought a huge bunch. I’m talking like 8 heads of broccoli. Mike really likes broccoli too so it wasn’t difficult for us to finish them off. I hear that broccoli isn’t really a popular veggie – I’m guessing that some people think that it’s boring, but I really love its crunch, its color, and the texture difference between the florets and the stems.
With a broccoli abundance on my hands I was able to experiment! I have a bunch of broccoli recipes up my sleeve, but I’m going to roll them out slowly so you guys don’t get broccoli-fatigue.
Not that I know how you could ever get tired of broccoli, especially if they taste like these little guys: broccoli cheddar tots! They may not look like much, but they’re completely addictive! My broccoli and cheddar obsession lives on with these tots made for dipping. I spiced them up a bit with little shichimi togarashi dipped them in sriracha ketchup. Seriously good!
Cheddar Cheese Broccoli Tots very slightly adapted from Skinny Taste
makes about 28 tots
- 12 ounces broccoli
- 1 large egg
- 1/4 cup sliced green onions
- 2/3 cups shredded cheddar
- 1/2 cup panko
- salt and freshly ground pepper
- shichimi togarashi, if desired
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Blanch the broccoli in boiling water for 1 minute then immediately shock with cold tap water or an ice bath. Drain very, very well.
Chop finely and mix throughly with the egg, green onions, cheddar, and panko. Season generously with salt and pepper. Scoop about 1.5 tablespoons of mix into your hands and shape into a tater-tot shape. It helps if you keep your hands wet while you’re shaping. Place on your prepared baking sheet. Repeat until all the tots are made. Sprinkle on shichimi togarashi, if using.
Bake until golden brown and crispy, 18-20 minutes, rotating the baking sheet at the halfway mark. Remove from the oven and enjoy hot with extra shichimi togarashi, ketchup or sriracha!
Note: Shichimi togarashi is a Japanese seven spice mixture. I like the little bit of heat it gives these guys, but it’s entirely optional. You can find it here.
I used a mini ice cream scoop to keep the sizes consistent. If you like, you can just scoop out the tots and bake without shaping into a log.
pssss, you forgot the cheddar in the recipe :) THIS LOOKS SUPER YUM!!!!!!!!!
ahhhh! what travesty to forget the cheese! fixed! thank you :)
I’m fairly new to your blog. I’ve been following for a couple weeks now but have probably tried 5 or 6 of your recipes and loved them all! I will definitely be trying this one too. We love broccoli in our house, even our three and one year old daughters! My three year old made your wonton lasagna cups with me a few weeks ago. They were fantastic.
Thank you so much.
These tots sound great! I love the flavour!
“its crunch, its colour”. Sorry for being the grammar police, but I get so distracted by them
hahaha, fixed. i’m usually better, i promise! but, no excuses!
Thank you so much for the delicious recipe. I am sure my kids and my soul are going to love it!
I need these in my life. Now.
you are amazing…THESE are amazing!! it’s funny, i’ve been eating a ton of broccoli too, as it turns out that it’s my 6-month-old’s favorite food so far. keep it coming!!
whoa. wait. what??? broccoli tots??? mind blown!!!