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Wednesday, May 4, 2016

Low-FODMAP, Stupidly Yummy Broccoli Tots

Here’s a good way to enjoy eating more vegetables: fry the hell out of them. These broccoli tots are so good that your friends will be like, HOW DID YOU DO THAT.

2 heads of broccoli, stems cut off
½ cup cooked white rice
3 tbsp. rice flour
½ lemon, squeezed
½ tsp. sea salt
½ tsp. pepper
1/8 teaspoon cayenne pepper
2 tbsp. olive oil
2 tbsp. walnut oil (or you can just use 2 more tbsp. olive oil)
1 egg

1. Boil the broccoli for about 3-4 minutes, until it starts to get soft (but isn’t entirely cooked). Drain the broccoli in a colander, and then finely-dice on a cutting board.

2. While the broccoli is boiling, whisk together the egg and lemon, and then add the salt, pepper, cayenne pepper and rice flour. Once that’s nicely mixed, add the white rice and then the finely-diced broccoli.

3. WAIT AT LEAST 15 MINUTES BEFORE PROCEEDING. This step is important, because it allows the tot “batter” to bind together a little bit. If the batter doesn’t bind, the tots may fall apart in the skillet.

4. Heat 3 tbsp. of oil in a large skillet on high (cast iron works really well for this recipe). Once the oil is hot, turn the temperature back to medium.

5. While the oil is heating, work the batter into tot-shaped pieces using your fist and fingers, as shown below.

Be sure to squeeze out all excess liquid before you place each tot on the skillet. If you don’t do this, the tot will fall apart.

6. Place tots on skillet. 

Once the bottom of the tot has browned (about 3-4 minutes, depending on how hot your skillet is), carefully give it 1/3 turn so it’s now resting on a side that’s not yet browned. Then once that side is browned, give it another 1/3 turn. If the oil “dries up” at any point during this process, add the last tablespoon of oil to the skillet.

Serve with dipping sauce. I love these with honey mustard or Sriracha. The recipe makes about 25 tots.

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