Broccoli and cheddar come together in these crunchy, cheesy tots — a simple, baked way to turn a green vegetable into a kid-friendly snack or side. If you have picky eaters, or you’re looking for an easy, make-ahead appetizer, these broccoli and cheese tots are worth a try.
I’ve made similar tots with zucchini and cauliflower before, and when I had broccoli that needed using, I swapped it in. The results were reliably flavorful: tender broccoli, sharp cheddar, scallions for freshness, and seasoned breadcrumbs for texture. These tots bake until golden and hold their shape well — perfect for dipping or serving alongside grilled chicken, burgers, or a simple salad.
Broccoli and Cheese Tots
Yield: 4 servings (about 28 tots). Serving size: about 7 tots. These baked broccoli and cheese tots are an easy, healthier alternative to fried snacks. They combine blanched broccoli, sharp cheddar, scallions, egg and seasoned breadcrumbs to create bite-sized ovals that bake crisp on the outside and tender inside.
Ingredients
- 12 oz broccoli florets
- 1 large egg
- 1 large egg white
- 1/2 cup finely chopped scallion
- 2/3 cup reduced-fat sharp cheddar cheese, grated
- 1/2 cup seasoned breadcrumbs
- Salt and pepper to taste
- Cooking spray
Instructions
- Bring a pot of water to a rolling boil. Add the broccoli florets and blanch for 1 minute. Immediately transfer the broccoli to a bowl of ice water or rinse under cold running water to stop the cooking.
- Drain the broccoli thoroughly and pat dry on paper towels. Excess moisture will prevent the tots from holding together, so press out as much water as you can.
- Using a knife, finely chop the blanched broccoli and measure out 2 cups of the chopped broccoli; set aside.
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly coat with cooking spray.
- In a medium bowl, combine the chopped broccoli, the whole egg and egg white, finely chopped scallions, grated cheddar, seasoned breadcrumbs, and salt and pepper to taste. Mix until evenly combined. The mixture should be moist but not soggy; add a touch more breadcrumbs if needed.
- Scoop heaping tablespoons of the mixture into your hands and shape into small ovals or tots. Place the formed tots on the prepared baking sheet, spacing them slightly apart.
- Bake for 16–18 minutes, turning the tots over halfway through the baking time, until they are golden brown and firm to the touch.
- Remove from the oven and let the tots rest for a few minutes to set before serving. They are best warm.
Notes
Makes about 28 tots. For best results, remove as much water from the broccoli as possible after blanching — squeezing the broccoli in a clean kitchen towel or pressing with paper towels helps. If the mixture feels too wet, add additional breadcrumbs a tablespoon at a time until it holds together.
Nutrition (approximate per serving)
Serving: 7 tots — Calories: 152 kcal; Carbohydrates: 14 g; Protein: 13 g; Fat: 6 g; Cholesterol: 47 mg; Sodium: 416 mg; Fiber: 4 g; Sugar: 1 g.
Tips for Success
- Use reduced-fat sharp cheddar for good flavor with less fat, or swap for full-fat cheddar if preferred.
- Seasoned breadcrumbs add flavor and help bind the tots; plain breadcrumbs can be used with added seasonings (garlic powder, onion powder, or a pinch of paprika).
- To speed up prep, pulse the blanched broccoli a few times in a food processor until finely chopped, but avoid pureeing — you want small pieces, not a paste.
- Make sure the tots are compacted firmly when shaping so they hold together while baking.
Serving Suggestions
Serve warm with ketchup, a light ranch or yogurt-based dip, or alongside grilled meats and sandwiches. They also work well on a party platter mixed with other vegetable bites.
Variations
Add-ins and alternatives include grated Parmesan in place of some cheddar, a small amount of finely chopped cooked bacon for extra savory flavor, or a pinch of red pepper flakes for heat. You can substitute scallions with finely minced onion or chives.
Storage and Reheating
Store cooled tots in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F oven for 8–10 minutes, or crisp in an air fryer at 350°F for 5–7 minutes. Tots can also be frozen on a tray until firm, then transferred to a freezer bag; bake from frozen, adding a few extra minutes to the baking time.
