Alright, Nate, thanks for joining me in the test kitchen.
Thank you for having me.
Today we’re gonna make some Broc-Tots, which
are the healthier upgrade on the tater tot.
A new twist on an old classic.
To start, we’re gonna blanch four cups of
Broccoli is pretty sturdy.
We just need them in here for about three
minutes, just to get them tender enough so
that they sort of come together and have that
nice tater tot texture.
So these got a nice little rinse in cold water.
We just gotta get these pulsed fine, and then
we’ll add some flavorful stuff and some binders.
You want it to be sort of a finer crumble but not a paste.
So I’m gonna pulse it ten times.
I’m just gonna add this to our bowl here.
To this I’m gonna add the rest of our ingredients.
What do we got?
Some panko-style bread crumbs—these are
It’s just some kosher salt, and this is a
little bit of black pepper.
We also have some white Cheddar.
That’s the part that I’m most excited about.
Also to bind we have one egg.
You just kind of want to make sure everything’s
That’s coming together nicely.
It is coming together nicely.
Now it’s time to shape the Broc-Tots.
Let’s form those tots.
So you just take a small amount here, and
I usually put it in the palm of my hand.
I’m going for the classic cylindrical tot.
You could get creative and make whatever shape
At least 80 percent of the tot’s shape value
is for dipping, right?
You could also make this with cauliflower.
Yeah, I would imagine anything that you can
blanch and chop up finely, you could do this
Turns out that’s a lot of stuff.
These go in the oven at 425 for about twenty
I’m excited to see how they turn out.
Now they’re out of the oven, nice and golden
Mmm, they smell delicious.
Eleanor would love this.
She’d love it.
Delicious food, easy to make for kids, which
I think is what we set out to do.
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