What's the deal with blanching the broccoli? Do I need to do it?

Blanching is just a cooking process in which a vegetable (in this case broccoli) is dunked in boiling water, then removed and plunged into an ice bath or under cold running water to stop the cooking process. That's it. These tots definitely taste better with cooked broccoli rather than raw broccoli.

Which tastes better? The vegetarian or vegan version?

Both are great! But, it's funny, I tried these broccoli tots both ways, fully expecting to prefer the version with egg and Parmesan. Weirdly enough, I found that I preferred the vegan version with ground flaxseed and nutritional yeast. Go figure.

Broccoli Tots

Description

When I crave tater tots, but need green veggies, I make broccoli tots. You and your kids will love this delicious and healthy snack!

Ingredients

Units Scale

2 heaping cups bite size broccoli florets
1 large egg, whisked – or 1 flaxseed egg for vegan (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water. Let it sit for 5 minutes)
2 tablespoons sun dried tomatoes in oil, patted dry and finely chopped (optional)
1/4 cup grated parmesan cheese (vegans, use 3 tablespoons nutritional yeast instead)
1/2 cup panko breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prep. Preheat the oven to 375ºF. Line a large baking sheet with parchment paper and set it aside.
Blanch the florets. Fill a large pot with water and 1 tablespoon salt. Bring to a boil. Add the broccoli and blanch for 3 minutes. Drain well and run under cold water to stop the cooking process. Drain again. Then dry the florets with paper towels.
Chop the broccoli. Finely chop the florets so they easily blend with the rest of the mixture and are easy to shape. Alternatively, you can use a food processor and pulse the broccoli until it’s finely chopped.
Make the tots mixture. Add the broccoli and the remaining ingredients to a large mixing bowl. Mix thoroughly.
Shape the tots. Using a soup spoon, scoop about 1 1/2 – 2 tablespoons of the mixture into the palm of your hand. Gently mold the mixture into a tater tot shape and place it on the baking sheet. Repeat this step until all the mixture has been used.
Bake the broccoli tots. Bake them in the oven for 20 to 25 minutes, or until they are crispy and and golden brown. Serve with ketchup or your favorite dipping sauce.

Notes

Save the leftover broccoli tots in a storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 2 broccoli tots
Calories: 204
Sugar: 3.3g
Sodium: 838.6mg
Fat: 4.7g
Saturated Fat: 0.7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31.7g
Fiber: 7g
Protein: 10.5g
Cholesterol: 0mg