These broccoli tots turn broccoli into a tasty snack. Made with almond flour (or breadcrumbs) and sharp cheddar, they are cheesy and delicious!
The leftovers are excellent, so I sometimes double the recipe and enjoy the leftovers for several days.
That's why I adore these broccoli tots. They are such a fun, tasty way to eat broccoli! They turn the boring green vegetable into a super tasty snack that even the most reluctant picky eaters will agree to eat.
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Olive oil spray: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
- Frozen chopped broccoli: I use frozen for convenience, but fresh would work just fine.
- Eggs: I use large eggs in almost all of my recipes, this one included.
- To season: I use kosher salt, black pepper, garlic powder, dried oregano, and cayenne pepper.
- Cheddar cheese: I like to use sharp cheddar for extra flavor.
- Almond flour: I use blanched, finely ground almond flour.
- As mentioned above, I use frozen chopped broccoli for convenience, but fresh chopped broccoli also works.
- You can replace the garlic powder with a teaspoon of fresh minced garlic.
- Instead of cheddar, you can use other melty cheese, such as provolone or gouda.
- If you don't mind the extra carbs, you can replace the almond flour with breadcrumbs (gluten-free if needed).
- ½ teaspoon of onion powder is good in this recipe.
- If you like spicy food, increase the cayenne to ¼ teaspoon.
Broccoli Tots Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- In a large bowl, whisk eggs, salt, pepper, garlic powder, oregano, and cayenne. Add the cheddar and almond flour. (Photo 1).
- Add the thawed and drained broccoli. Use a large spoon or rubber spatula to mix everything together. Mix thoroughly, making sure all broccoli pieces are coated. (Photo 2).
- Shape the mixture into tots. I like to use a 1.5-tablespoon scoop to scoop them right onto the baking sheet. (Photo 3).
- Bake the tots until golden, for about 10-15 minutes per side, in a 400°F oven. (Photos 4,5).
- Serve immediately. (Photo 6).
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.
Yes! That's how I always make them, and it works really well. Baking is so much easier than frying. I avoid frying whenever I possibly can. I find it exhausting.
Yes. 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.
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.
When I make these tots as a side dish, I like to serve them with a main course that I can bake in the same 400°F oven. So I often serve them with one of the following:
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power or in a 300°F oven.
Or enjoy them cold! You can also freeze the leftovers for up to three months.
More Broccoli Recipes
Broccoli Tots Recipe
- Preheat your 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, then 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 into 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.
- 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.
- 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 the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power or in a 300°F oven. Or enjoy them cold! You can also freeze the leftovers for up to three months.
Add Your Own Notes
Nutrition per Serving
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