I’ve made a lot of kid-friendly vegetable recipes over the years, but broccoli tots are one of the few that everyone in my house seems genuinely excited about. They’re crispy around the edges, soft in the middle, cheesy enough to feel like comfort food, and somehow make broccoli a lot more fun to eat.
I usually serve them as a snack, quick lunch, side dish, or even tucked into lunchboxes. They’re simple, forgiving, and honestly hard to mess up.
A Quick Look at What Makes These So Good
The magic comes from a handful of everyday ingredients working together. The broccoli gives the tots their structure and flavor. Cheese adds richness. Breadcrumbs help create that satisfying texture, while the egg keeps everything from falling apart.
One thing I noticed after making these several times is that texture matters. When I chop the broccoli a little finer, the tots feel more like traditional tater tots. When I leave a few small pieces behind, they have more character and a little extra bite.
Either way works.
And if you’re wondering whether adults will enjoy them too, the answer is absolutely yes. I usually end up eating as many as everyone else.
Ingredients I Used for the Recipe
- 12 ounces broccoli florets – the main ingredient that gives these tots their flavor, color, and veggie goodness.
- 1 cup shredded cheddar cheese – adds cheesy richness and helps make the centers soft and flavorful.
- 1 large egg – works as a binder to help the tots hold their shape while baking.
- ⅔ cup panko breadcrumbs – provides structure and helps create a slightly crisp exterior.
- ¼ teaspoon garlic powder – adds a subtle savory flavor without overpowering the broccoli.
- ¼ teaspoon onion powder – gives the mixture a little extra depth and warmth.
- ½ teaspoon salt – optional, but it helps bring all the flavors together.
- 2 tablespoons water – used for steaming the broccoli until tender.
How to make BROCCOLI TOTS?
Step 1 – Preheat the Oven
Start by heating your oven to 375°F (190°C). I also like to line a baking sheet with parchment paper because cleanup becomes almost effortless afterward.
While the oven heats, I gather everything else so the process moves quickly.
Step 2 – Soften the Broccoli
Add the broccoli florets to a microwave-safe bowl with two tablespoons of water. Microwave for about 3 to 5 minutes until the broccoli becomes tender enough to pierce easily with a fork.
If I already have a pot of water going on the stove, I sometimes boil the broccoli for around 3 minutes instead. Both methods work well.
Step 3 – Chop Everything Up
Drain any remaining water and finely chop the broccoli.
I usually grab kitchen scissors because they’re quick and easy, but a food processor works great too. The smaller the pieces, the smoother your tots will be.
I’ve made the mistake of leaving the broccoli pieces too large before. The flavor was still good, but shaping the tots became a little harder.
Step 4 – Mix the Ingredients
Place the chopped broccoli into a large bowl.
Add the shredded cheese, breadcrumbs, egg, garlic powder, onion powder, and salt. Stir everything together until the mixture looks evenly combined.
At this point, the mixture should feel moist but still hold together when pressed between your fingers.
Step 5 – Shape the Tots
Scoop out roughly one tablespoon of mixture at a time.
Use your hands to form small tot shapes. They don’t need to be perfect. Mine rarely match each other exactly, and they still bake beautifully.
Place each tot on the prepared baking sheet with a little space between them.
Step 6 – Bake Until Golden
Bake for about 20 to 25 minutes.
Halfway through cooking, gently shake the pan or turn the tots for more even browning. Once the edges begin turning lightly golden, they’re ready.
I usually let them cool for a couple of minutes before serving because the cheese inside stays surprisingly hot.
Little Things I’ve Learned After Making These Again and Again
The biggest lesson I learned is not to rush the broccoli. If it’s still firm when mixing the ingredients, the finished texture won’t be nearly as pleasant.
I also like using sharp cheddar because it gives the tots more flavor. When I want something milder, mozzarella works nicely and creates a softer taste.
Sometimes I make a double batch because leftovers disappear quickly. Having extras in the freezer has saved dinner more than once on busy weeknights.
Another thing worth mentioning is that these pair well with almost any dipping sauce. Ranch, ketchup, honey mustard, or even a simple yogurt-based dip all work nicely.
I’ve even crumbled leftover broccoli tots into a salad before. That might sound strange, but it was surprisingly good.
Tips
- Finely chop the broccoli if you want a smoother, more traditional tot texture.
- Leave a few small broccoli pieces for extra texture and visual appeal.
- Don’t skip the parchment paper. It helps prevent sticking and makes cleanup easier.
- If the mixture feels too wet, add a small spoonful of breadcrumbs.
- If the mixture feels too dry, let it sit for a minute so the breadcrumbs can absorb moisture.
- Turn or shake the pan halfway through baking for more even browning.
- For extra crispiness, let the tots bake for an additional minute or two while keeping a close eye on them.
- A food processor creates a smoother texture, while hand chopping gives a more rustic result.
Serving, Storing, and Making Them Ahead
I usually serve broccoli tots straight from the oven because that’s when they’re at their best. The outside has a slight crispness while the inside stays soft and cheesy.
If there are leftovers, let them cool completely before storing them in an airtight container. They’ll keep in the refrigerator for about three days.
To reheat, I prefer using the oven for a few minutes because it helps bring back some of the original texture. A microwave works too when I’m in a hurry.
These freeze surprisingly well. Once cooled, place them in a freezer-safe bag and freeze for up to three months. When I know I’ll need a quick snack later, I make extra specifically for the freezer.
You can also cook them in an air fryer. A light spray of oil helps them brown nicely. They usually become golden and crisp in around 12 to 15 minutes at 400°F.
What keeps bringing me back to this recipe is its simplicity. Nothing fancy. Nothing complicated. Just broccoli, cheese, a few pantry staples, and a baking sheet.
Some recipes become favorites because they’re impressive. Others become favorites because they actually fit into real life. These broccoli tots fall into the second category for me. They’re easy enough for a busy weekday, tasty enough to make repeatedly, and versatile enough that I never seem to get tired of them.
And honestly, any recipe that gets people excited about eating broccoli deserves a permanent place in my kitchen.
Broccoli Tots Recipe
Description
These broccoli tots are crispy on the outside, soft and cheesy on the inside, and a fantastic way to enjoy more vegetables. Made with tender broccoli, cheddar cheese, breadcrumbs, and simple pantry seasonings, they're perfect as a snack, side dish, lunchbox addition, or appetizer. Even picky eaters tend to love these bite-sized veggie tots, and they're easy enough to make on a busy weeknight.
Ingredients
Instructions
Preheat Oven
Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.Cook Broccoli
Place broccoli florets and water in a microwave-safe bowl. Microwave for 3 to 5 minutes until tender. Alternatively, boil broccoli for about 3 minutes.Chop Broccoli
Drain any remaining water and finely chop the broccoli using a knife, kitchen scissors, or food processor.Mix Ingredients
Transfer chopped broccoli to a large bowl. Add cheddar cheese, egg, breadcrumbs, garlic powder, onion powder, and salt. Stir until evenly combined.Shape Tots
Scoop about 1 tablespoon of mixture and shape into small tot-sized cylinders. Place on the prepared baking sheet.Bake
Bake for 20 to 25 minutes until lightly golden around the edges. Turn or gently shake the pan halfway through baking for even browning.Cool and Serve
Allow tots to cool for 2 to 3 minutes before serving. Enjoy with your favorite dipping sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 145kcal
- % Daily Value *
- Total Fat 7gg11%
- Saturated Fat 3gg15%
- Trans Fat 0gg
- Cholesterol 58mgmg20%
- Sodium 360mgmg15%
- Potassium 280mgmg8%
- Total Carbohydrate 11gg4%
- Dietary Fiber 2gg8%
- Sugars 2gg
- Protein 9gg18%
- Calcium 15% mg
- Iron 6% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chop finely: Smaller broccoli pieces create a smoother tot texture and help everything hold together.
- Adjust moisture: If the mixture feels wet, add a little extra breadcrumb. If too dry, let it sit for a minute before shaping.
- Extra crispy: Bake an additional 1 to 2 minutes while watching carefully.
- Cheese options: Mozzarella, Monterey Jack, or a cheddar blend all work well.
- Freezer-friendly: Freeze cooled tots in a freezer-safe bag for up to 3 months.
