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Baked Broccoli Tots (Gluten-Free)

Super crispy, easy, and delicious Gluten-Free Baked Garlic Parmesan Broccoli Tots! These little bites are like little tater tots bursting with healthy flavors and ingredients! They make a great appetizer, snack or meal!
5 from 1 vote
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Course: Appetizers
Cuisine: Gluten-Free
Diet: Gluten Free, Vegetarian
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 2
Author: Kristen Wood

Ingredients

  • 2 cups broccoli fresh or frozen
  • 1 egg beaten
  • 4 cloves garlic finely chopped
  • 1/3 cup parmesan shredded
  • 3/4 cup gluten free breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  • Preheat oven to 400°F. Line a cookie sheet with parchment paper, set aside.
  • Blanch uncooked broccoli by throwing into a pot of boiling water for 2 minutes only, then plunging into a bowl of ice cold water. Drain & then finely chop.
  • In a large mixing bowl, combine your finely chopped broccoli with all of the remaining ingredients, stirring until all is well combined.
  • Take an ice cream scooped dollop and shape it in your hands, squeezing with the palm of one hand, while simultaneously rotating and flattening the ends with the thumb & index finger of your other hand...forming a cylinder shaped bite. Repeat with remaining batter.
  • Place your bites on your parchment lined cookie sheet & bake for 22 minutes, or until desired golden crispiness, flipping halfway through cooking time.
  • Great on its own or served with a favorite condiment.
  • Enjoy

Notes

This recipe can also be found in my cookbook, The Vegetarian Family Cookbook, alongside other tried and true vegetarian recipes!

Nutrition

Serving: 8tots | Calories: 264kcal | Carbohydrates: 35g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 911mg | Potassium: 373mg | Fiber: 4g | Sugar: 2g | Vitamin A: 819IU | Vitamin C: 83mg | Calcium: 266mg | Iron: 1mg
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