Broccoli Tots are a fun and healthy play on tater tots made with finely chopped broccoli in place of potatoes.
When I was pregnant with my second child, I had one major craving that far outshone any of the others. I wanted broccoli. Strangely, I was never a huge fan until then, but pregnancy can do some pretty wacky things to a woman.
And my pregnancy made me a broccoli loving fool.
I'm happy to say that my love for broccoli continued even after my son was born, which I couldn't be happier about. There are SO many ways to enjoy it! I love to roast it in the oven until it's all golden and crispy. Drool.
Or how about Broccoli Cheese Soup! Mmmmmm...doesn't everyone love creamy broccoli cheese soup? I know I do. I even like to eat broccoli stems raw, like in my Asian Broccoli Stalk Salad. Yum, yum, and yum.
I decided I'd give Broccoli Tots a go, seeing as Zucchini Tots are super popular on the blog and I thought they'd be great with broccoli instead of zucchini. I was right! I had to stop myself from eating the whole plate.
The process of making them is really simple. Just a few simple ingredients, a few simple steps, and a quick cook in the oven.
I'd say that the most important part about making these is to make sure you get as much liquid out of the broccoli as possible before mixing it with the other ingredients. If not, they'll just fall apart and turn out soggy. Still tasty, but not as good as when they get that little bit of crisp on the outside.
These little bite-sized broccoli tots would be great served as a size dish alongside Homemade Crunchy Baked Fish Sticks or Oven Fried Panko Crusted Chicken Drumsticks. It think they'd even be great as an appetizer!
If you're a broccoli lover like me, or if you've been looking for more ways to prepare this good for you cruciferous vegetable, you've got to try these!