Save My kitchen smelled like roasted broccoli and melted cheese the afternoon my neighbor stopped by unannounced, and I realized I had nothing impressive to offer except what I could pull together in twenty minutes. That's when these air fryer broccoli tots came to life—a happy accident of wanting to use up florets and finding a way to make them taste like something worth fighting over. What started as a practical solution became the snack everyone asks me to bring, the one that somehow makes vegetables feel like an indulgence rather than an obligation.
I made these for my son's soccer team potluck, and watching a group of hungry eleven-year-olds demolish an entire tray while asking for seconds told me everything I needed to know about whether they worked. One parent even asked for the recipe that night, which felt like the ultimate compliment in a world where homemade snacks often get overlooked.
Ingredients
- Broccoli florets: Fresh broccoli breaks down into perfect tiny pieces when chopped, and blanching it first removes excess moisture so your tots hold together instead of falling apart in the air fryer.
- Sharp cheddar cheese: Don't use mild—the sharpness is what gives these their real flavor and makes them taste genuinely cheesy rather than just dairy-filled.
- Onion: A small finely chopped onion adds subtle sweetness and depth that prevents these from tasting one-dimensional.
- Panko breadcrumbs: These stay crispier than regular breadcrumbs and give you that satisfying crunch that makes people keep reaching for another.
- Egg: Your binder that holds everything together; one large egg is enough to create structure without making the mixture wet.
- Garlic powder: A half teaspoon seasons the whole batch evenly and plays beautifully with the cheese and broccoli.
- All-purpose flour: Just two tablespoons help bind everything without overwhelming the other flavors.
- Salt and black pepper: Season to taste, but these amounts are what I've found keeps them flavorful without being salty.
Instructions
- Get your air fryer ready:
- Preheat to 375°F for three minutes so the tots hit heat that's actually hot and start crisping immediately.
- Blanch and dry the broccoli:
- Boil florets for exactly two minutes, then ice bath them and pat them completely dry—excess water is the enemy of crispy tots. This step takes patience but changes everything about the final texture.
- Pulse it fine:
- Chop the broccoli until it looks like tiny rice grains, not chunky pieces; a food processor does this in seconds if you have one, but a sharp knife and patience work too.
- Mix everything together:
- Combine broccoli, onion, cheese, egg, panko, flour, and seasonings in a bowl and mix until the mixture feels slightly sticky and holds together when you squeeze it. If it feels too wet, add a tablespoon more panko.
- Shape your tots:
- Scoop about a tablespoon of mixture and roll it gently between your palms into a small cylinder shape, like a mini corn dog. They don't have to be perfect—slightly irregular ones actually look more homemade and charming.
- Arrange and spray:
- Lightly coat your air fryer basket with oil, then place tots in a single layer with a little breathing room between each one so hot air circulates and they crisp evenly on all sides.
- Air fry with a flip:
- Cook for twelve to fifteen minutes, shaking the basket or flipping them halfway through so they brown all over. You'll know they're done when they're golden and the edges look crispy.
- Serve immediately:
- Eat them hot with whatever sauce calls to you—they're best enjoyed right from the air fryer while the cheese is still melted inside.
Save There's something magical about watching someone bite into one of these for the first time and see their expression shift from skepticism to genuine surprise that broccoli could taste this good. That moment happens every single time, and it reminds me why I love cooking food that sneaks nutrition in disguised as something craveable.
The Freezer Hack That Changes Everything
I discovered by accident that these freeze brilliantly when I made a double batch and forgot to cook half of them. Now I always freeze extras, and there's something wonderful about reaching into the freezer on a chaotic Wednesday when dinner feels impossible and knowing I have homemade broccoli tots ready to go. Just arrange uncooked tots on a tray, freeze until solid, then transfer to a zip-top bag where they'll keep for up to a month.
Flavor Variations That Keep Things Interesting
The base recipe is perfect, but I've played with additions depending on my mood and what's in my pantry that day. A pinch of cayenne or smoked paprika adds warmth without heat, while a tiny shake of everything bagel seasoning transforms them into something a little more sophisticated. Some nights I add finely minced jalapeño if I want heat, and other times I lean into the cheese by adding a handful of gruyere alongside the cheddar.
Dipping Sauces and Serving Ideas
These tots deserve more than just ketchup, though that's always welcome at my table. Creamy ranch gets requested most often, but I've also made them shine alongside spicy mayo, sriracha ketchup, or even a quick garlic aioli that takes two minutes to whisk together. Serve them as a snack with a cold drink, pile them on a platter as an appetizer, or serve them alongside grilled chicken or fish as a vegetable side that people actually want seconds of.
- Make a quick comeback sauce by mixing mayo, sriracha, and honey for something with heat and sweetness.
- Try mixing sour cream with herbs and garlic for a dip that tastes like you spent way more effort than you did.
- Store leftover tots in an airtight container in the fridge for up to three days and reheat in the air fryer for two minutes to restore their crispness.
Save These broccoli tots have become my go-to proof that healthy food doesn't have to be complicated or taste like an obligation. They've made their way to countless gatherings, lunches, and quiet Tuesday nights when I just wanted something satisfying and real.
Kitchen Help
- → How do I prepare the broccoli for the tots?
Blanch the broccoli florets briefly in boiling salted water for 2 minutes, then rinse with cold water and pat dry. Finely chop or pulse in a food processor until it resembles rice for proper texture.
- → What makes these tots crispy in the air fryer?
The combination of panko breadcrumbs and air frying at 375°F creates a crispy outer layer while keeping the inside tender and cheesy.
- → Can I make these tots gluten-free?
Yes, substitute regular panko and all-purpose flour with gluten-free alternatives to keep the texture similar without gluten.
- → What dipping sauces pair well with these tots?
Ketchup, ranch dressing, or spicy mayo are excellent complements that enhance the cheesy, savory flavor of the tots.
- → Is it possible to freeze the uncooked tots?
Arrange the formed tots on a baking tray and freeze until solid. Store in a sealed bag for up to one month and air fry directly from frozen, adding a few extra minutes to the cooking time.
- → How can I add more flavor to the tots?
Incorporate spices such as cayenne pepper or smoked paprika into the mixture before cooking to give a subtle kick and depth of flavor.
