Ingredients for Baked Broccoli Tots
- 2 medium heads broccoli, cut into florets
- 1/4 cup small diced onion
- 1/4 cup finely ground breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Ranch dressing or ketchup, for dipping
Ingredients for Cheesy Portobello Fries
- 4 large Portobellos
- 2 cups Panko breadcrumbs, lightly crushed
- 1 1/2 teaspoons dried oregano
- 2 Tablespoons chopped flat-leaf parsley
- 1/2 cup shredded Parmesan
- 3/4 cup flour
- 3 large eggs
- Vegetable oil, for frying
Ingredients for Spicy Ketchup
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 3/4 cup ketchup
- 1 Tablespoon crushed red pepper flakes, or to taste
- 2 Tablespoons hot sauce, or to taste
Directions for Baked Broccoli Tots
Prep: 30 Minutes/ Cook: 45 Minutes
Yield: 35 Tots
1. Preheat the oven to 350°F. Grease a nonstick baking sheet with cooking spray.
2. Bring a large pot of salted water to a boil. Add the broccoli florets to the water and cook them just until fork tender, about 5 minutes. Thoroughly drain the florets and transfer them to a food processor. Pulse the broccoli for a few seconds just until the it breaks down into small pieces. (Do not overmix the broccoli or the mixture will be too wet to form into tots.)
3. Measure out 3 packed cups of the broccoli and add it to a large bowl. Add the diced onion, breadcrumbs, egg and Parmesan cheese and mix until thoroughly combined.
4. Using your hands, portion out about 2 tablespoons of the mixture and mold it into a tater tot shape. Arrange the tots on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake the tots for about 20 minutes then flip them once and bake them an additional 10 to 15 minutes until crisped. Remove the tots from the oven and serve them with ketchup, Ranch dressing or hummus for dipping.
*Kelly’s Notes:
1. The onion should to be cut small enough so that it’s not too chunky and can be easily mixed into the broccoli mixture.
2. The cheese can be omitted in order to make this recipe dairy-free.
3. The breadcrumbs can be swapped for finely crushed gluten-free pretzels, cereal or dried bread in order to make this recipe gluten-free.
Directions for Cheesy Portobello Fries with Spicy Ketchup
Prep 25 Minutes/ Cook 10 Minutes
Yield 4 Servings
1. Use a damp towel to clean off the tops of the Portobello mushrooms, and then remove the stem and use a spoon to scrape out the gills.
2. Slice the Portobello’s into ½-inch wide strips.
3. Combine the Panko breadcrumbs, oregano, parsley and Parmesan in a small bowl. Place the flour in a second small bowl, and then lightly beat together the eggs in a third small bowl.
4. Bread each mushroom strip by coating it in the flour, then the eggs, and then the breadcrumbs. Set the breaded Portobello’s aside.
5. Prepare the spicy ketchup by setting a small saucepan over medium heat. Add the oil, then the garlic, and sauté until golden. Add the ketchup, crushed red pepper flakes and hot sauce, stirring to combine. Cook 2 to 3 minutes until warm, then transfer to a serving bowl and set aside.
6. Heat 2 to 3 inches of vegetable oil in a large heavy-bottom pot over medium heat until it reaches 365ºF.
7. Working in small batches, fry the Portobello’s until golden brown, turning occasionally, for 1 to 2 minutes, or until golden brown. Transfer the Portobello fries to a paper towel-lined plate and immediately season with salt. Return the oil to 365ºF between each batch and repeat frying process with remaining Portobello’s.
8. Serve the Portobello fries warm with the spicy ketchup.
*Kelly's Notes:
1. Ketchup is considered a dry ingredient when it comes to measuring because it can be leveled off, so make sure you use a dry measuring cup.
2. You can easily adjust the spiciness of the ketchup to your personal taste by adding more or less crushed red pepper flakes and hot sauce.