Gluten-Free Broccoli Tots
Crispy and crunchy, these broccoli tots are a fantastic, popable snack or appetizer with a lot more flavor than their potato tater tot sibling.
- Serves: 6 persons
- 2small heads broccoli or 1 medium, broken into florets
- 2medium red potatoes, peeled and diced
- ¼cup flax meal
- ½cup Parmesan, grated
- ½cup almond flour
- 2tablespoons dried parsley
- ¼cup yellow onion, finely diced
- 1teaspoon salt
- 1teaspoon garlic powder
- 2tablespoons scallions, finely diced
Step 1Gather ingredients.
Step 2Preheat oven to 400 F and line a baking sheet with parchment paper. Prepare an ice bath by filling a large bowl with cold water and ice.
Step 3In a large pot over high heat bring 8 cups of water to a rapid boil. Working in batches, carefully lower the broccoli florets into the boiling water and cook for 2 to 3 minutes, or until bright green and just barely tender.
Step 4Using a slotted spoon, remove broccoli and immediately plunge into ice water.
Step 5When broccoli is completely cool remove from ice water and pat dry with a kitchen towel.
Step 6Chop the blanched broccoli very fine until you yield 3 cups of broccoli.
Step 7In a small bowl combine flax and 1/4 cup water and mix well. Let the mixture sit for about 5 minutes, or until it thickens.
Step 8In a food processor combine chopped broccoli, potatoes, flax mixture, parmesan, almond meal, parsley, onion, salt, garlic powder, and scallions and pulse about 5 times to incorporate.
Step 9Form broccoli tots by scooping about 1 1/2 tablespoons of the broccoli mixture into your hand and form into a tater-tot shape then place onto the prepared baking sheet. Bake for 20 to 22 minutes or until slightly golden and crispy.
Step 10Remove from the oven and sprinkle with salt. Serve warm with ketchup or barbeque sauce for dipping.