Trying to get your kids (or, let’s be honest, yourself) to eat more veggies shouldn’t feel like a battle. You’ve chopped, roasted, blended and still, that vibrant green floret gets the side-eye. That’s exactly where these homemade broccoli tots swoop in like crispy little heroes. Golden on the outside, tender and cheesy on the inside, they disappear faster than you can say “seconds.” Jacqueline first made them when her son went through a phase of declaring all vegetables “evil.” Now? He requests these tots on repeat. If you’ve got broccoli skeptics in your life, this is your golden ticket.
When Broccoli Gets the Cold Shoulder
Most home cooks have faced the same kitchen standoff: you lovingly prep a plate of vibrant greens, only to meet a tight-lipped refusal. Jacqueline remembers one such dinner like it was yesterday her then-four-year-old declared war on all things green, with broccoli topping the Most Wanted list. “It’s like trees in my mouth,” he pouted.
That night, she stood in her warm kitchen, leftover steamed broccoli in one hand and a bag of breadcrumbs in the other. A memory flickered school cafeteria tater tots. What if she could disguise the broccoli in a form that felt fun? Playful, crunchy, dip-worthy.
And that’s how homemade broccoli tots were born in her kitchen. She pulsed the florets, folded in sharp cheddar, added just the right spices, and baked until crisp. The moment her son popped one in his mouth and reached for another without pause victory.
Now, it’s a staple in her weekly rotation. These tots aren’t just for kids they’re a reliable, practical, and downright delicious way to use up extra broccoli or sneak more veggies into your day. We’ve all had those “what’s for lunch?” slumps these pull you right out.
Jacqueline’s tip? Let little hands help shape the tots. When kids create what they eat, they’re more likely to taste it and love it. These tiny green nuggets carry not just flavor, but a little spark of kitchen confidence, too.
The Secret Behind the Crunch
Let’s be real: most veggie-based snacks fall flat because they try to be “healthy” first, and delicious second. That’s not the case here. These homemade broccoli tots hit the spot because they combine texture, flavor, and nostalgia all in one crispy bite.
It all starts with the balance of moisture and crunch. Too much water in your broccoli? Soggy tots. That’s why Jacqueline always steams and squeezes her broccoli dry no shortcuts. The cheese adds richness, the breadcrumbs create that golden shell, and a touch of onion powder ties it all together. It’s snack science with a cozy twist.There’s also magic in the shape. These bite-sized pieces cook evenly, making every side perfectly crisp. Plus, they’re made for dipping creamy yogurt ranch or even this French onion dip with Greek yogurt hits just right.
Let’s not ignore the meal-prep magic here. Bake a batch on Sunday, freeze half, and pop a few into your toaster oven or air fryer anytime hunger strikes. We’ve tested it, and yes they stay just as good. The method also works well with cauliflower or sweet potato if you’re feeling adventurous.
Even better? These tots are budget-friendly. One crown of broccoli, some pantry staples, and boom you’ve got a snack that’s far more satisfying (and affordable) than frozen store-bought versions. Want more veggie-forward inspiration? Check out our scrambled eggs with sautéed mushrooms, broccoli, and avocado a breakfast worth waking up for.
These tots prove that nourishing food doesn’t need to compromise on comfort. One crispy crunch and you’ll get why they’re a go-to in Jacqueline’s kitchen.
Ingredients, Swaps & Foolproof Tots
You don’t need anything fancy to whip up these homemade broccoli tots just a handful of humble ingredients and a few smart moves.
Here’s What You’ll Need:
- Broccoli (fresh or frozen)
- Shredded sharp cheddar cheese
- Breadcrumbs (panko or regular)
- Eggs
- Onion powder, garlic powder, salt
Ingredient Tips & Substitutions:
- Frozen broccoli? Totally fine. Just thaw, steam, and squeeze out every bit of moisture using a clean towel.
- Cheese swap: Try mozzarella or pepper jack for a little twist.
- No breadcrumbs? Crushed rice crackers or almond flour can work well, especially if you’re gluten-free.
- Egg-free option: Use a flax egg (1 tbsp flax + 2.5 tbsp water) for a plant-based version.
Common Mistakes to Avoid:
- Don’t skip squeezing the broccoli this step is crucial for a crispy finish.
- Avoid over-blending. You want fine pieces, not green mush.
- Don’t overcrowd your pan. Space equals crisp.
Pro Tips:
- Chill the mix before shaping for easier handling.
- Use a small cookie scoop to shape consistent tots.
- Spray with oil before baking for golden perfection.
Ingredients & Swaps Table
| Ingredient | Quantity | Substitution Idea |
|---|---|---|
| Broccoli (steamed) | 2 cups, chopped | Cauliflower or kale (steamed) |
| Cheddar cheese | 1 cup, shredded | Mozzarella, vegan cheese |
| Breadcrumbs | ½ cup | Almond flour, rice crackers |
| Egg | 1 large | Flax egg (vegan option) |
| Onion powder | ½ tsp | Grated fresh onion |
| Garlic powder | ½ tsp | Minced garlic |
| Salt | ½ tsp | Season to taste |
Nutrition Highlights
| Nutrient | Per Serving |
|---|---|
| Protein | 7g |
| Carbs | 12g |
| Fat | 6g |
Foolproof Instructions
- Steam and prep broccoli: Steam for 5 minutes, then squeeze dry and chop finely.
- Mix ingredients: In a bowl, combine broccoli, cheese, breadcrumbs, egg, onion & garlic powder, and salt.
- Chill the mixture: Let it rest in the fridge for 15–30 minutes for easier shaping.
- Shape into tots: Scoop and shape into small cylinders.
- Bake or air fry: Bake at 400°F for 18–20 minutes, flipping halfway, or air fry at 375°F for 10–12 minutes.
Want another go-to family snack? These cottage cheese wraps are fast, fun, and full of protein.
From Oven to Freezer: Making Broccoli Tots Work for You
How to Serve Homemade Broccoli Tots
These tots are more than just a snack they’re a flexible, family-friendly side. Jacqueline often plates them up alongside a bowl of chicken and rice soup for a warm, nourishing lunch. They’re also perfect with eggs for breakfast or packed into lunchboxes with a side of hummus.
Kids love dipping them in ketchup, ranch, or yogurt-based dressings. Adults? Try a spicy sriracha mayo or even a swirl of French onion dip with Greek yogurt for extra tang.
For party platters, toothpick each tot and serve them on a rustic cutting board with dipping bowls they’ll vanish in minutes.
How to Store
Homemade broccoli tots keep well in the fridge for up to 4 days. Store in an airtight container and reheat in the air fryer, oven, or toaster oven at 375°F for 5–7 minutes. Skip the microwave it makes them soggy.
Can You Freeze Homemade Broccoli Tots?
Yes, and they freeze beautifully. Here’s how:
- Freeze uncooked tots on a baking sheet for 1–2 hours.
- Transfer to a freezer-safe bag, label, and store for up to 2 months.
- Bake from frozen at 400°F for 22–25 minutes.
Jacqueline always keeps a double batch frozen for “those days” when time and energy are nowhere to be found but real food is still the goal.
Want another make-ahead winner? Our chicken burrito bowl is just as freezer-friendly and full of comforting flavor.
In Jacqueline’s words: “When my kids help shape these tots, they’re not just eating vegetables they’re building something. There’s pride on their fingers and a smile in every bite.”
Homemade Broccoli Tots
1. Can I use frozen broccoli instead of fresh?
Yes, absolutely! Just make sure it’s fully thawed and squeezed dry after steaming or microwaving. Frozen broccoli can hold extra water, which might make your tots soggy if not handled right.
2. Are these broccoli tots good for toddlers and picky eaters?
Totally. Their crispy texture and cheesy flavor are kid-approved, and the fun finger-food shape makes them easy to enjoy. Try serving them with a dipping sauce and letting little ones help shape the tots it encourages curious bites.
3. Can I bake them instead of frying?
Yes, and that’s actually our preferred method! Baking gives them a golden crust without extra oil. Just flip halfway through and spray with a little olive oil for best results. You can also air fry them for an even crispier finish.
4. How do I keep them from falling apart?
Great question. The key is to squeeze out all excess moisture from the broccoli and chill the mixture before shaping. A well-mixed, slightly tacky consistency is perfect. If your mix feels dry, add a teaspoon of water or a second egg white.
CONCLUSION
Homemade broccoli tots aren’t just about sneaking in veggies they’re about making food feel fun again. Warm, crispy, and packed with real flavor, they bring smiles to snack time and ease to busy days. Whether you’re feeding kids, prepping lunches, or just craving a guilt-free crunch, these tots deliver every time.
If this recipe reminds you of someone you love, share it with them. Your memories keep recipes alive.
Recipe written by Jacqueline – from our kitchen to yours.
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Homemade Broccoli Tots
Ingredients
Equipment
Method
- Steam broccoli until tender. Let cool slightly, then squeeze out excess moisture using a clean towel.
- In a mixing bowl, combine broccoli, cheese, breadcrumbs, egg, onion powder, garlic powder, and salt. Mix well.
- Chill the mixture for 15–30 minutes. Shape into small tots using your hands or a scoop.
- Place on a baking sheet, spray with oil, and bake at 400°F for 18–20 minutes, flipping halfway through.