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
Read more comments
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.
- 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.
- Meanwhile, in another large bowl, whisk together the eggs, salt, pepper, garlic powder, oregano, and cayenne. Add the cheddar and the 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.
- 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
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Magda says
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.
Vered DeLeeuw says
You're very welcome, Magda! I'm glad you find my recipes useful. Many thanks for the review.
Magda says
I actually used only one full egg and 6 table spoons of egg whites ( instead of 2 other eggs) and it worked perfect as well. Thanks again . I like them with ketchup 🙂
Vered DeLeeuw says
Thanks for the info, Magda! They do go well with ketchup.
Norma Byrd says
I enjoyed reading about you personally and your journey into healthy cooking! And I've saved and made many of your recipes, so thank you for sharing. I'm afraid I'm not as much into the aspect of the best nutrition----at 89 it's difficult if not impossible to break life-long habits of eating whatever I like, which is just about everything! But I do try to moderate and your kind of recipes help me to at least stay a little closer "in line". Using your current recipe tonight!
Vered DeLeeuw says
Hi Norma!
At 89, you've earned the right to eat what you want! But I'm glad you find my website helpful. My mission is to develop healthy recipes that are so good, one doesn't feel the need to eat ultra-processed, sugary foods. Be well! ❤️
Susan says
These sound great! I'm going to try the recipe with cauliflower and carrot also .I think these would look good on an appetizer plate.
Vered DeLeeuw says
I hope you'll like it, Susan! I do have a separate recipe for cauliflower tots. 🙂
Mj says
is there a substitute for almond flour?
Vered DeLeeuw says
If you don't mind the extra carbs, you can replace the almond flour with breadcrumbs (gluten-free if needed).
Linda says
These look wonderful, especially for children, but for adults alike! Just wanted to point out that only living things are healthy; recipes are healthful. ( I'm a registered nurse and health teacher). Thanks for sharing this and can't wait to try it!!!
Vered DeLeeuw says
Thank you for the comment, Linda! According to the Britannica Dictionary, both "healthful food" and "healthy food" are correct, but "healthy food" is by far the more common, even in published, edited text.
Glori says
If using fresh broccoli, is it necessary to precook or blanch before adding it to this recipe? Also, do you recommend chopping the broccoli into small pieces to incorporate better into a ball?
Vered DeLeeuw says
You can use 16 oz of fresh broccoli florets instead of frozen broccoli. Chop them into small pieces and microwave them like frozen broccoli but for just three minutes.
BG says
If there is no access to a microwave, how long and what method would you recommend for cooking?
Vered DeLeeuw says
The tots are baked in the oven. To defrost the broccoli without a microwave, place it in a saucepan and add 1/4 cup of water. Cook on medium heat, stirring often, until it is thawed. This should take 3-5 minutes. Drain thoroughly.