They are just one of those things that plunge me right back into the joys of my high school days. Why wouldn't they? The crispy, greasy, salty goodness of those little potato clouds... so good. But so NOT good for my ever growing rear.. If only there were a healthy alternative... Ha, ok, you obviously know I'm going to throw my alternate choice at you so let's not prolong the build-up.. BROCCOLI TOTS!
If you're like my husband, you're looking at your screen right now with a look of half disgust, half intrigue and thinking that I must have lost my marbles. Don't be so skeptical! I promise, they're delicious.
Nick really loved these with hot sauce (ketchup and broccoli freaks him out), but I went for the good old traditional tot-sauce, Ketchup. You could even get fancy and make a nice little Alfredo sauce for these!
Anyway, here's what you're going to need to make these:
1 Bag frozen broccoli, thawed and drained
2 Large Eggs
1/2 small Sweet Onion, diced into small pieces (about 1/2 Cup)
1/4 cup Graded Parmesan Cheese
2/3 Cup Italian Style Breadcrumbs
1 Tbsp Italian Seasoning
1/2 Tsp Garlic salt (or to taste)
1/2 Tsp Ground Black Pepper
Here's how you make them:
1. Preheat oven to 350 Degrees.
2. Place broccoli in food processor and pulse* until chopped into small pieces (or chop by hand)
3. Transfer broccoli to a medium bowl, add all other ingredients and stir until combined.
4. Form into tots and place on a greased cookie sheet. It helps with forming the tots to make a tight little ball first, then roll it out into the tot shape.
5. Bake 25-35 minutes or until golden brown.
*Be sure when pulsing to do just short bursts and gently shake or stir to ensure bottom pieces do not get turned into puree.
Enjoy!
