Ingredients
- Broccoli: 4 cups fresh broccoli florets (from about 1 large head or 2 smaller heads, approximately 1 pound or 450g) – Ensure they are washed and trimmed. While fresh is recommended for the best texture, frozen florets can be used if thawed completely and thoroughly drained of excess moisture.
- Garlic: 2-3 cloves garlic, minced (about 1 tablespoon) – Fresh garlic provides the best pungent flavour, but 1/2 teaspoon of garlic powder can be substituted in a pinch. Adjust the amount based on your preference for garlic intensity.
- Parmesan Cheese: 1/2 cup freshly grated Parmesan cheese (about 50g) – Using freshly grated Parmesan from a block offers superior flavour and melting quality compared to pre-shredded varieties, which often contain anti-caking agents. Pecorino Romano can be a good substitute for a sharper taste.
- Egg: 1 large egg, lightly beaten – This acts as a crucial binder, helping the tots hold their shape during baking. For an egg-free version, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes) might work, though the texture could differ slightly.
- Breadcrumbs: 1/2 cup Panko breadcrumbs (or regular breadcrumbs) – Panko breadcrumbs provide an extra-crispy exterior. Regular fine breadcrumbs work well too. For a gluten-free option, use certified gluten-free breadcrumbs or almond flour (though almond flour may result in a slightly denser tot).
- Onion Powder: 1/2 teaspoon onion powder – Adds a subtle savoury depth that complements the garlic and Parmesan.
- Salt: 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt), or to taste – Essential for bringing out all the flavours. Adjust based on the saltiness of your Parmesan.
- Black Pepper: 1/4 teaspoon freshly ground black pepper, or to taste – Adds a touch of warmth.
- Olive Oil or Cooking Spray: For greasing the baking sheet – Prevents the tots from sticking and helps achieve a golden-brown crust. Avocado oil is also a good high-heat option.
Instructions
- Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil or cooking spray. Using parchment paper is highly recommended as it guarantees the tots won’t stick and makes cleanup significantly easier.
- Cook the Broccoli: The goal here is to cook the broccoli until it’s tender enough to mash easily, but not waterlogged. You have a couple of options:
- Steaming (Recommended): Place the broccoli florets in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until fork-tender but still bright green. Avoid over-steaming, as this will make the broccoli mushy and harder to work with.
- Boiling: Bring a pot of salted water to a boil. Add the broccoli florets and cook for 3-4 minutes, until fork-tender. Immediately drain the broccoli into a colander.
- Microwaving: Place the broccoli florets in a microwave-safe bowl with 2-3 tablespoons of water. Cover loosely and microwave on high for 3-5 minutes, or until tender. Drain any excess water thoroughly.
- Cool and Chop Finely: Once cooked, let the broccoli cool slightly – just enough so you can handle it without burning yourself. This cooling step also allows some residual steam to evaporate. Transfer the slightly cooled broccoli to a cutting board and chop it very finely. You want small, uniform pieces, almost like a coarse meal. A food processor can speed this up – pulse the cooked broccoli a few times until finely chopped, but be careful not to puree it into mush. You should still see distinct little pieces.
- Remove Excess Moisture (Crucial Step!): This is perhaps the most important step for achieving crispy, non-soggy tots. Place the finely chopped broccoli in the center of a clean kitchen towel (a cheesecloth works perfectly too). Gather the corners of the towel and twist tightly, squeezing out as much excess water as possible over the sink. You’ll be surprised how much liquid comes out! Removing this moisture prevents the tots from being too wet and helps them crisp up beautifully in the oven.
- Combine Ingredients: Transfer the squeezed, finely chopped broccoli to a large mixing bowl. Add the minced garlic, freshly grated Parmesan cheese, lightly beaten egg, Panko breadcrumbs, onion powder, salt, and freshly ground black pepper.
- Mix Thoroughly: Using a fork or your hands (sometimes hands work best for incorporating everything evenly), mix all the ingredients together until well combined. The mixture should hold together when pressed – if it seems too dry, you could add a tiny splash of water or another teaspoon of beaten egg, but be cautious not to make it too wet. If it seems slightly too wet, add another tablespoon of breadcrumbs. Taste a tiny bit and adjust seasoning (salt and pepper) if needed.
- Form the Tots: Scoop about 1 to 1.5 tablespoons of the broccoli mixture per tot. Using your hands, gently roll and shape the mixture into small cylinders or barrel shapes, similar to traditional tater tots. Aim for a consistent size to ensure even baking. Press the mixture firmly enough so the tots hold their shape, but don’t compact them excessively.
- Arrange on Baking Sheet: Place the formed broccoli tots in a single layer on the prepared baking sheet. Make sure to leave a little space between each tot (at least half an inch). Overcrowding the pan will cause the tots to steam rather than bake and crisp up. You might need two baking sheets if you’re doubling the recipe or if your sheet is small.
- Bake: Place the baking sheet in the preheated 400°F (200°C) oven. Bake for 15 minutes.
- Flip and Continue Baking: After 15 minutes, carefully remove the baking sheet from the oven. Using tongs or a small spatula, gently flip each broccoli tot over. This ensures both sides get golden brown and crispy.
- Finish Baking: Return the baking sheet to the oven and continue baking for another 10-15 minutes, or until the tots are golden brown, crispy on the outside, and feel firm to the touch. Keep an eye on them during the last few minutes to prevent burning, as oven temperatures can vary.
- Cool Slightly and Serve: Once baked to perfection, remove the baking sheet from the oven. Let the broccoli tots cool on the baking sheet for a few minutes. They will continue to firm up slightly as they cool. Serve warm with your favourite dipping sauce. Enjoy your delicious and healthy homemade treat!
Nutrition
- Serving Size: one normal portion
- Calories: 130 - 160