Best Broccoli Bacon Ranch Tots Recipes

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BROCCOLI TOTS RECIPE BY TASTY



Broccoli Tots Recipe by Tasty image

Here's what you need: broccoli, scallions, large garlic, shredded cheddar cheese, egg, bread crumbs, salt, pepper, Sriracha

Provided by Tasty

Categories     Appetizers

Yield 15 tots

Number Of Ingredients 9

12 oz broccoli, cut into small florets
¼ cup scallions, thinly sliced
2 cloves large garlic, finely diced
⅔ cup shredded cheddar cheese
1 egg, beaten
⅔ cup bread crumbs
salt, to taste
pepper, to taste
2 teaspoons Sriracha, optional but recommended

Steps:

  • Fill a medium saucepan with water and bring to a boil. Aggressively season with salt. Blanch the broccoli in boiling water for about two minutes.
  • Drain and finely chop the cooked broccoli.
  • In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs. Optional: Add hot sauce of choice. Mix well and chill in the refrigerator for 15-20 minutes.
  • Preheat oven to 400°F (204°C).
  • Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.
  • Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown.
  • Enjoy!

Nutrition Facts : Calories 96 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram

BROCCOLI TOTS



Broccoli Tots image

Tots you'll love with so much great nutrition and very low carb. Enjoy warm with ketchup, Sriracha, ranch dressing, or your favorite dipping sauce. Your kids will love these too!

Provided by Julie Hubert

Categories     Appetizers and Snacks     Cheese

Time 1h14m

Yield 4

Number Of Ingredients 11

1 (12 ounce) bag broccoli florets
2 teaspoons sea salt, divided
¾ cup finely shredded Cheddar cheese
½ cup panko bread crumbs
⅓ cup minced onion
1 large egg
2 tablespoons chopped fresh parsley
2 cloves garlic, grated
1 teaspoon ground cumin
½ teaspoon ground black pepper
2 tablespoons olive oil, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets.
  • Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes.
  • Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible.
  • Mix Cheddar cheese, bread crumbs, onion, egg, parsley, garlic, cumin, and black pepper together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball.
  • Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture.
  • Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top.
  • Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 17.7 g, Cholesterol 73.7 mg, Fat 17.5 g, Fiber 2.7 g, Protein 12.2 g, SaturatedFat 7 g, Sodium 1155.2 mg, Sugar 2.3 g

BROCCOLI FRANKENTOTS WITH LEMON-GARLIC MAYO



Broccoli FrankenTots with Lemon-Garlic Mayo image

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield about 28 tots

Number Of Ingredients 15

1/2 cup mayonnaise
1 clove garlic, grated
Juice of 1/2 lemon (about 1 tablespoon)
Freshly ground black pepper
Kosher salt and freshly ground black pepper
1 bunch broccoli (about 20 ounces), cut into florets and stems chopped (about 6 cups total)
1 cup fresh parsley leaves
1/4 cup roughly chopped chives
Zest of 1 lemon (about 1 teaspoon) plus juice of 1/2 lemon (about 1 tablespoon)
1 clove garlic, smashed
1/2 small onion, roughly chopped
1 1/4 cups unseasoned breadcrumbs
1 large egg, beaten
Pinch of red pepper flakes
Vegetable oil, for frying

Steps:

  • For the dip: Mix the mayonnaise, garlic, lemon juice and plenty of freshly ground black pepper in a small bowl until well combined. Refrigerate until ready to use.
  • For the broccoli tots: Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water.
  • Add the broccoli florets and stems to the boiling water and cook until a very vibrant green and lightly softened, 1 to 2 minutes. Drain the broccoli and immediately submerge into the bowl of ice water to stop the cooking. You want the broccoli to remain as green as possible. Squeeze the broccoli in clean dish towels to remove as much of the water as possible.
  • Add the broccoli to the bowl of a food processor and pulse a few times until finely chopped. Add the parsley, chives, lemon zest and juice, garlic and onion and pulse until the mixture is well combined and no large chunks of any ingredient remain (you should have about 3 1/2 cups of the broccoli mixture). Transfer to a large bowl and add the breadcrumbs, egg, red pepper flakes, 2 teaspoons salt and a generous amount of freshly ground black pepper and mix to combine. You want the mixture to hold together when formed into a ball.
  • Using a tablespoon as a guide, scoop the mixture from the bowl, roll into balls (each ball should weigh about 21 grams) and place on a baking sheet. Repeat with the remaining broccoli mixture (you should have about 28 tots). Place the baking sheet in the freezer for 20 minutes.
  • Meanwhile, fill a pot with vegetable oil so it comes about 2 inches up the sides. Fit the pot with a deep-fry thermometer and heat the oil over medium-high heat to 375 degrees F.
  • Fry the tots in 2 to 3 batches until the outsides are a deep golden brown, the insides are still very green and the tots are warmed throughout, 2 to 3 minutes (be sure not to overcrowd the pot or the oil will drop too dramatically in temperature and the outside of the tots will not be crispy). Use a slotted spoon to transfer the tots to a paper towel-lined plate. Sprinkle with salt. Be sure to bring your oil back to temperature between each batch. Serve immediately with the dip.

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