Crispy, golden, and bursting with flavor, these Baked Broccoli Tots are a wholesome twist on the classic tater tots.
Packed with fiber, plant-based protein, and a touch of heart-healthy fats, they’re a low-carb alternative that satisfies without the guilt.
Easy to prepare, freezer-friendly, and kid-approved, they’re perfect for everyday meals, healthy snacking, or meal prep.
A simple way to sneak more greens onto your plate!
Baked Broccoli Tots
Equipment
- 1 Large pot (for boiling broccoli)
- 1 Food processor
- 1 large mixing bowl
- 1 Baking sheet (nonstick or lined with parchment)
- Cooking spray (for greasing)
Ingredients
- 2 medium heads broccoli cut into florets
- ¼ cup onion finely diced
- ¼ cup breadcrumbs finely ground
- 1 large egg
- ¼ cup Parmesan cheese grated
- Cooking spray for greasing baking sheet
- Dipping sauces of choice: ranch ketchup, or hummus
Instructions
- Prepare the Baking Sheet: Preheat your oven to 350°F (175°C). Take a large nonstick baking sheet and lightly coat it with cooking spray to prevent sticking. If you don’t have a nonstick tray, line a regular sheet with parchment paper. This ensures your tots bake evenly and release easily without breaking apart.
- Cook the Broccoli: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.Carefully drop in the broccoli florets and cook them for about 5 minutes, just until they are fork-tender but still bright green. Avoid overcooking — mushy broccoli will make the mixture too wet to hold its shape. Once done, drain thoroughly in a colander to remove excess water.
- Dry and Pulse the Broccoli: After draining, let the broccoli sit for a few minutes to release steam. For best results, gently pat it dry with a clean kitchen towel or paper towel. Transfer the florets into a food processor and pulse in short bursts until they break down into tiny rice-sized bits. Be careful not to over-blend into a puree — the mixture should be crumbly, not watery.
- Measure and Mix the Base: Scoop out 3 packed cups of the chopped broccoli and place it into a large mixing bowl. Add the finely diced onion, breadcrumbs, grated Parmesan, and the egg. Using a spatula or your hands, mix everything until fully combined. The mixture should be slightly sticky but firm enough to hold its shape. If it feels too wet, sprinkle in a bit more breadcrumbs.
- Shape the Tots: Scoop about 2 tablespoons of the mixture at a time and roll it gently between your palms. Shape it into a small cylinder resembling a classic tater tot. Place each tot on the prepared baking sheet, leaving about 1 inch of space between them. This spacing allows hot air to circulate, helping the tots crisp up instead of steaming.
- First Bake: Slide the tray into the preheated oven and bake the tots for 20 minutes. During this time, they will begin to firm up and develop a golden base.Resist the temptation to move them too early — this helps them hold their shape.
- Flip for Even Crisping: After 20 minutes, carefully remove the baking sheet and use a spatula or tongs to flip each tot. Return the tray to the oven and continue baking for another 10 to 15 minutes. This second bake ensures both sides turn crisp and slightly browned, giving the tots that irresistible crunchy bite.
- Cool and Serve: Once baked, take the tots out of the oven and let them rest on the tray for a couple of minutes. This cooling time helps them firm up even more.Serve warm with dipping sauces such as ketchup, ranch, or hummus. They’re delicious as a snack, appetizer, or even a veggie-packed side dish.
- Optional Make-Ahead Tip: These tots freeze beautifully! To meal prep, let them cool completely, arrange them in a single layer on a tray, and freeze until solid. Transfer to a freezer-safe bag or container. Reheat in the oven or air fryer whenever you need a quick, healthy snack.
Notes
- Finely dice the onion to ensure it blends evenly with the broccoli and doesn’t create large, chunky bites.
- Pulse the broccoli gently — overprocessing will release too much moisture and make shaping the tots difficult.
- If the mixture feels too wet, add an extra tablespoon or two of breadcrumbs to help bind it.
- Use a nonstick baking sheet or line a standard sheet with parchment paper to prevent sticking.
- For a slightly richer flavor, try mixing in a small amount of shredded cheddar along with the Parmesan.
- Make a double batch and freeze for quick snacks or meal prep — they reheat beautifully in the oven or air fryer.
Chef’s Secrets For Perfect Tots
The secret to irresistibly crispy Baked Broccoli Tots lies in balancing moisture and texture.
Start by drying the broccoli thoroughly after boiling — excess water is the main reason tots fall apart or become soggy.
Pulsing in short bursts ensures small, uniform pieces that hold together but don’t turn mushy.
For an extra layer of flavor, lightly sauté the diced onions before mixing them in; this adds a subtle sweetness and depth.
Finally, spacing the tots evenly on the baking sheet allows air to circulate, creating that perfect golden crust all around.
Serving Suggestions To Impress Everyone
These broccoli tots are versatile and pair well with a variety of dips and sides.
Serve them warm with classic ketchup or creamy ranch dressing for a kid-friendly snack, or try hummus, garlic aioli, or spicy sriracha mayo for an adult twist.
They also complement main dishes like grilled chicken, fish, or roasted vegetables.
For brunch or a light lunch, serve tots alongside a fresh salad or a bowl of soup — they add a satisfying crunch and a boost of vegetables to any meal.
Storage Tips To Keep Fresh
Baked Broccoli Tots store exceptionally well for both short-term and long-term use.
Allow the tots to cool completely before storing to prevent condensation and sogginess.
Keep in an airtight container in the refrigerator for up to 4 days.
For longer storage, arrange them in a single layer on a tray, freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months.
To reheat, bake or air fry directly from frozen — no need to thaw — until golden and crisp again.
Frequently Asked Questions
1. Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works well, but be sure to thaw and drain it thoroughly before pulsing.
Excess moisture from frozen broccoli can make shaping the tots tricky, so pat it dry with a paper towel to remove as much water as possible.
2. How can I make these tots vegan?
Swap the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set for 5–10 minutes) and use a vegan Parmesan substitute or nutritional yeast.
The texture will be slightly different, but the tots will still hold together and taste delicious.
3. Can I bake these without breadcrumbs?
Breadcrumbs help bind the mixture, so leaving them out entirely may make the tots fragile.
You can experiment with almond flour, oat flour, or crushed cornflakes as a low-carb or gluten-free alternative to maintain structure and crispness.
4. How do I make the tots extra crispy?
For crispier tots, lightly spray them with cooking spray before baking and ensure they’re spaced at least an inch apart on the tray.
Using an air fryer instead of the oven also gives a golden, crunchy exterior in less time.
5. Can I prepare these ahead of time?
Absolutely! You can shape the tots and freeze them unbaked. When ready to eat, bake them directly from frozen, adding a few extra minutes to the cooking time.
This makes them perfect for meal prep or last-minute snacks.
