Sautéed Brussels Sprout Tots (Print Version)

Golden tots made with Brussels sprouts, onion and cheese. A flavor-packed vegetarian bite perfect for sharing.

# What You’ll Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and shredded
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced

→ Binding & Seasoning

04 - 1 large egg
05 - 2 ounces panko breadcrumbs
06 - 1.5 ounces grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon smoked paprika

→ For Sautéing

10 - 2 tablespoons olive oil

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add shredded Brussels sprouts and blanch for 2 minutes. Drain thoroughly and squeeze out excess moisture using a clean kitchen towel.
02 - In a large mixing bowl, place Brussels sprouts, onion, and garlic. Add egg, panko breadcrumbs, Parmesan cheese, salt, pepper, and smoked paprika. Mix until well-combined and mixture holds together.
03 - Form mixture by hand into small cylindrical shapes approximately 1 inch long.
04 - Heat olive oil in a large skillet over medium heat. Place tots in batches, spacing apart. Sauté for 3 to 4 minutes on each side, turning until uniformly golden and crisp.
05 - Transfer cooked tots onto a plate lined with paper towels to absorb excess oil. Serve immediately while hot.

# Additional Tips::

01 -
  • Made from nutrient-rich Brussels sprouts which are higher in fiber and vitamin C than standard potato tots
  • Everyday pantry ingredients mean no trips to specialty stores
  • Quick to make and perfect for a busy weeknight snack
  • Bake or sauté for crowd-pleasing on-the-go bites
02 -
  • Contains plenty of fiber and vitamin C
  • Vegetarian-friendly and a fun way to eat more greens
03 -
  • Wring as much liquid as possible from the Brussels sprouts for the best texture
  • Refreshing the tots in a hot pan restores their crunch if you need to prep ahead
  • Do not be afraid to experiment with your favorite seasoning blends After dozens of batches I have discovered smoked paprika and fresh Parm give the best result every time

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