These cheesy broccoli tots turn broccoli into a delicious snack. The leftovers are great, so I sometimes double the recipe and enjoy them for several days.
When it comes to green veggies and picky eaters, broccoli is not the worst offender. When fresh, it's fairly mild-flavored. Steamed broccoli and roasted broccoli are quite delicious. Still, the Picky Eater in our family is always reluctant unless I serve these broccoli tots. They turn broccoli into a fun snack that even the picky eaters will happily eat. And the adults love them, too! They are easy to make and super fun to eat.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Chopped broccoli: I use frozen because it's so convenient - I always have it on hand, and it's already chopped. But you can use fresh broccoli and chop it.
- To season: Kosher salt, black pepper, garlic powder, dried oregano, and cayenne pepper.
- Cheddar cheese: I like to use sharp cheddar for extra flavor. You can use other melty cheeses, such as provolone or Gouda.
- Almond flour: I use superfine almond flour. If you don't mind the extra carbs, you can replace the almond flour with breadcrumbs (gluten-free if needed).
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
In a large bowl, combine eggs, salt, pepper, garlic powder, oregano, and cayenne. Add the cheddar and almond flour. Add the thawed and drained broccoli. Use a large spoon or rubber spatula to mix everything together.
Shape the mixture into tots. I use a 1.5-tablespoon scoop to scoop them right onto the baking sheet.
Bake the tots until golden, for about 10-15 minutes per side in a 400°F oven. Serve immediately.
Very delicious. I'm so glad I found your recipes. Exactly what I am looking for: Low carb, simple but delicious, no fussing. Very informative tips. Thank you so much.
Magda
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Very delicious. I'm so glad I found your recipes. Exactly what I am looking for: Low carb, simple but delicious, no fussing. Very informative tips. Thank you so much.Recipe Tips
- For best results, stir the mixture thoroughly. All broccoli pieces should be coated in the almond flour mixture. This will help the broccoli tots retain their shape as they bake.
- There's no need to flatten the tots once you place them on the baking sheet. While I sometimes gently flatten them, as I do in the video below, I find that I like them better when they're tall rather than flat.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. Or enjoy them cold! You can also freeze the leftovers for up to three months.
Serving Suggestions
Broccoli tots make a great snack or side dish. My kids like dipping them in unsweetened ketchup, Greek yogurt dip, or sour cream dip. They are also good dipped in guacamole.
When I make these tots as a side dish, I like to serve them with a main course I can bake in the same 400°F oven. So, I often serve them with one of the following:
Recipe Card
Cheesy Broccoli Tots
Video
Ingredients
- Olive oil spray
- 16 ounces frozen chopped broccoli - or fresh chopped broccoli
- 3 large eggs
- 1 teaspoon Diamond Crystal kosher salt - see notes below
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- 1 cup sharp cheddar cheese - shredded; 4 ounces
- 1 cup superfine almond flour - 4 ounces; see notes below
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil and lightly spray it with olive oil cooking spray.Olive oil spray
- Place the broccoli in a microwave-safe bowl. Cover with a microwave-safe plate and microwave for 5 minutes, stirring halfway through cooking, to thaw. Drain REALLY well.16 ounces frozen chopped broccoli
- Meanwhile, in another large bowl, whisk together the eggs, salt, pepper, garlic powder, oregano, and cayenne. Add the cheddar and the almond flour.3 large eggs, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ⅛ teaspoon cayenne pepper, 1 cup sharp cheddar cheese, 1 cup superfine almond flour
- Add the thawed and drained broccoli. Use a large spoon to mix everything together. Mix thoroughly, making sure all broccoli pieces are coated.
- Use a heaping 1.5-tablespoon scoop to transfer mounds of the mixture onto the baking sheet. You should get about 24 tots. Make sure they don't touch each other. Lightly spray the tots with olive oil.
- Bake the tots for 15 minutes on the first side and for 10 more minutes on the second side, until browned. Allow them to cool for a couple of minutes, then serve.
Notes
- You can replace the almond flour with breadcrumbs (gluten-free if needed) if you don't mind the added carbs.
- You can use 16 ounces of fresh broccoli florets instead of frozen broccoli. Chop them into small pieces and microwave them like frozen broccoli, but for just three minutes.
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- Seasonings, especially salt, are guidelines. Adjust to taste.
- You don't need to flatten the tots once you place them on the baking sheet. While I sometimes gently flatten them, as I do in the video below, I find that I like them better when they're tall rather than flat.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. Or enjoy them cold! You can also freeze the leftovers for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kath says
Love this recipe. Was making large patties with it, but on my daughters suggestion I now just cook it all together like a slice.
Vered DeLeeuw says
Sounds like a great tweak, Kath! Many thanks for the review.