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Crunchy air fryer broccoli bites with a panko-Parmesan coating; tender inside and crispy outside, perfect for a healthy snack, appetizer, or side dish, ready in about 15 minutes.

Ingredients

Scale
  • 4 cups broccoli florets, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/2 teaspoon paprika or chili flakes

Instructions

  1. Wash broccoli and pat dry completely, then cut into bite-sized florets.
  2. Place florets in a large bowl and drizzle with olive oil, tossing to coat evenly.
  3. Add grated Parmesan, panko breadcrumbs, garlic powder, salt, and black pepper; mix until florets are evenly coated.
  4. Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes.
  5. Arrange the coated florets in a single layer in the air fryer basket without crowding to ensure even cooking.
  6. Air fry at 400°F (200°C) for 10 to 12 minutes, shaking the basket halfway through to promote even crisping.
  7. Start checking at 10 minutes and remove when the bites are golden and crispy.
  8. Carefully remove the broccoli bites from the air fryer and serve immediately or follow reheating/storage instructions.

Notes

Ensure broccoli is completely dry before coating to achieve crispiness., Avoid overcrowding the air fryer basket to allow hot air circulation., For extra flavor, sprinkle additional Parmesan or preferred seasonings immediately after cooking., For lighter coating, reduce panko amount., Leftover bites can be reheated in air fryer at 350°F (175°C) for 3 to 5 minutes to restore crispness., Broccoli bites can be frozen after flash-freezing on a tray and stored up to one month; air fry from frozen at 400°F (200°C) for 12 to 15 minutes., To make vegan, substitute Parmesan with nutritional yeast or vegan cheese and use vegan panko., To make gluten-free, use gluten-free breadcrumbs or crushed rice cereal instead of panko.

Nutrition