Welcome to our family’s current obsession: broccoli cheddar tots!
I can’t believe I’m saying this, but we are completely hooked on tots—specifically broccoli cheddar tots.
Over the past few months, Emilia has fallen head over heels for store-bought broccoli cheese nuggets. She squeals when she sees the box and bangs on the freezer door until we get them out. The trouble is we’d go through a box a day if we let her, so I set out to make a homemade version we could enjoy more often.
This is my Side Dish Sunday contribution, though honestly these work wonderfully as a snack. We are obsessed.
A few things about these broccoli cheddar tots
- I chose not to add potato or sweet potato. Many recipes include them, but I wanted these to be all broccoli and cheese. They’re very broccoli-forward and packed with flavor.
- I bake mine at 450°F to get golden, crunchy exteriors and a bit of roasted broccoli flavor. They may not be the prettiest tots, but the taste makes up for it.
- Dipping sauce is optional. Ketchup, mustard, or your favorite dip work well. They’re great on their own, but everything is better with dip if you ask me.
- I use very finely chopped or “riced” broccoli so the texture is cohesive and not full of large florets. Aim for about 1½ to 2 cups riced broccoli. If the mixture seems loose, add an extra egg or more breadcrumbs to bind it.
- You can freeze these after forming them, so they’re perfect to make ahead and bake from frozen.
10 dishes that pair perfectly with broccoli cheddar tots
These tots are versatile and pair with almost anything. They work beautifully alongside chicken, salmon, burgers, or sandwiches—and they add a crunchy green bite to salads.
Smoky Sweet Potato Burgers
Goat Cheese Roasted Chicken
Pesto Chicken Parmesan Sliders
Tortilla Crusted Salmon Burgers
Beer Glazed Citrus Chicken
Roasted Lemon Basil Salmon
Smoky Sloppy Joes
Lemon Pasta Bowl
Creamy Cauliflower Soup
Meatloaf Sliders
How to make Broccoli Cheddar Tots
Broccoli Cheddar Tots
Ingredients
- 1 pound broccoli florets, about 1½ to 2 cups riced broccoli
- 5 ounces sharp white cheddar cheese, freshly grated
- ¼ cup seasoned bread crumbs
- 1 egg
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Chipotle dipping sauce
- 1/4 cup plain Greek yogurt
- 1/4 cup mayo
- 1 chipotle pepper, chopped
- 1 tablespoon adobo sauce, from a can of chipotles
Instructions
Broccoli tots
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Use about 1 pound of broccoli florets, chopped from the stem.
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Pulse the florets in a food processor until they resemble coarse crumbs or “green snow.” Transfer to a microwave-safe bowl, cover with a paper towel, and microwave for 5 minutes. Spread the cooked broccoli on a towel to cool.
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When cool, wrap the broccoli in a kitchen towel and squeeze out as much liquid as possible. You should end up with about 1½ cups of riced broccoli.
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In a large bowl, combine the drained broccoli, grated white cheddar, breadcrumbs, egg, salt, pepper, and garlic powder. Mix until evenly combined.
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Line a baking sheet with parchment. Shape the mixture into tots (or balls) and place them on the sheet. Freeze on the sheet for 30 minutes to set.
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After freezing, you can bake immediately or transfer the tots to a bag for long-term freezing.
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Preheat the oven to 450°F. Line a baking sheet with foil and spray with nonstick spray. Arrange the tots on the sheet.
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Bake for 15 minutes, then carefully flip and bake another 10 minutes until golden and crisp. Serve immediately.
Chipotle dipping sauce
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Whisk Greek yogurt, mayo, chopped chipotle pepper, and adobo sauce together until smooth. This sauce is spicy, so use caution if serving to children.
Did you make this recipe?
If you tried it, please share a photo and tag #howsweeteats. I appreciate you!
In love with these, even if they’re a little ugly.