Broccoli Tots Recipes

Steps:

• Fill a medium saucepan with water and bring to a boil. Aggressively season with salt. Blanch the broccoli in boiling water for about two minutes.
• Drain and finely chop the cooked broccoli.
• In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs. Optional: Add hot sauce of choice. Mix well and chill in the refrigerator for 15-20 minutes.
• Preheat oven to 400°F (204°C).
• Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.
• Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets.
• Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes.
• Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible.
• Mix Cheddar cheese, bread crumbs, onion, egg, parsley, garlic, cumin, and black pepper together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball.
• Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture.
• Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top.
• Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.

Steps:

• For the dip: Mix the mayonnaise, garlic, lemon juice and plenty of freshly ground black pepper in a small bowl until well combined. Refrigerate until ready to use.
• For the broccoli tots: Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water.
• Add the broccoli florets and stems to the boiling water and cook until a very vibrant green and lightly softened, 1 to 2 minutes. Drain the broccoli and immediately submerge into the bowl of ice water to stop the cooking. You want the broccoli to remain as green as possible. Squeeze the broccoli in clean dish towels to remove as much of the water as possible.
• Add the broccoli to the bowl of a food processor and pulse a few times until finely chopped. Add the parsley, chives, lemon zest and juice, garlic and onion and pulse until the mixture is well combined and no large chunks of any ingredient remain (you should have about 3 1/2 cups of the broccoli mixture). Transfer to a large bowl and add the breadcrumbs, egg, red pepper flakes, 2 teaspoons salt and a generous amount of freshly ground black pepper and mix to combine. You want the mixture to hold together when formed into a ball.
• Using a tablespoon as a guide, scoop the mixture from the bowl, roll into balls (each ball should weigh about 21 grams) and place on a baking sheet. Repeat with the remaining broccoli mixture (you should have about 28 tots). Place the baking sheet in the freezer for 20 minutes.
• Meanwhile, fill a pot with vegetable oil so it comes about 2 inches up the sides. Fit the pot with a deep-fry thermometer and heat the oil over medium-high heat to 375 degrees F.
• Fry the tots in 2 to 3 batches until the outsides are a deep golden brown, the insides are still very green and the tots are warmed throughout, 2 to 3 minutes (be sure not to overcrowd the pot or the oil will drop too dramatically in temperature and the outside of the tots will not be crispy). Use a slotted spoon to transfer the tots to a paper towel-lined plate. Sprinkle with salt. Be sure to bring your oil back to temperature between each batch. Serve immediately with the dip.

Steps:

• Preheat your oven to 400ºF, and line a baking sheet with a piece of parchment paper.
• Steam your broccoli florets for 2 minutes, and chop well into small pieces.
• In a large bowl, combine the chopped broccoli with the rest of your ingredients. Mix until totally combined.
• Scoop a large spoonful of the mixture in your hands, and shape it so it resembles a tater tot. Place on your baking sheet, and repeat until all mixture has been used.
• Bake in the oven for 20 minutes, and enjoy warm from the oven.

Steps:

• Grate the broccoli with a coarse cheese grater.
• Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the broccoli until well incorporated.
• Let the broccoli sit for 20 minutes until the salt has drawn out some of the moisture.
• Preheat oven to 400°F (200°C).
• Pour the broccoli into a clean kitchen towel and twist to strain as much liquid as you can.
• Place the grated broccoli back into a bowl and mix with the breadcrumbs, chives, cheddar, garlic, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.
• Form the mixture into 15 even sized tots and transfer to a parchment lined baking sheet.
• Bake for 20-24 minutes, flipping each halfway through.
• Serve with your choice of dipping sauce.
• Enjoy!