Air Fryer Cheesy Broccoli Tots

You’ll steam and finely chop 2 cups broccoli, then mix with 1 cup shredded sharp cheddar, 1/4 cup grated Parmesan, 1 large egg, 1/2 cup panko, and 1/2 tsp salt; form into tots and air-fry at 380°F for 10–12 minutes until golden and crisp outside, tender and cheesy inside — but there’s one key trick that makes them foolproof.

Ingredients Needed

If you’re making these tots, you’ll need 2 cups finely chopped, bright-green broccoli (about one medium head), 1 cup sharp cheddar, shredded (packed), and 1/4 cup grated Parmesan for a nutty finish. You’ll also want 1 large egg, 1/2 cup panko or gluten-free crumbs, 1/4 cup finely minced onion, 1 garlic clove, minced, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of smoked paprika. For healthier alternatives, swap panko for almond or oat crumbs and use part-skim cheddar. Measure precisely, press excess moisture from broccoli, and taste the mixture for balanced salt and tang. These ingredient choices let you experiment with textures and modern cooking methods while keeping flavors bright and inventive. Adjust quantities to suit crowd size and desired crispness quickly.

Equipment and Air Fryer Settings

You’ll need a 3–5 qt air fryer (or a larger basket), a medium mixing bowl, a rubber spatula, a fine grater for broccoli, and parchment rounds or an air-fryer-safe basket to prevent sticking.

Set the air fryer to 380°F and cook 10–12 minutes, shaking or turning the tots at 5–6 minutes for even browning.

They should come out golden-brown with a crisp exterior and a warm, melty cheesy aroma; use an instant-read thermometer to confirm about 160°F in the centers if you want extra assurance.

Essential Equipment List

Because proper tools make the process predictable, gather a large mixing bowl (at least 3 quarts), a fine box grater, a 1-cup and 1/4-cup measuring set, and a sturdy rubber spatula before you start.

You’ll also want a rimmed baking sheet for prep, silicone mat or parchment, and a flexible bench scraper to portion uniform tots.

For texture control bring a kitchen scale (±1 g), a microplane for citrus zest, and airtight containers for chilled resting.

Your air fryer basket needs a nonstick brush and tongs with silicone tips for gentle handling.

These essential tools and inventive kitchen gadgets let you tune crumb size, moisture, and melt—so your broccoli tots crisp golden with a clean, cheesy aroma and satisfying snap every single time reliably.

Temperature and Time Settings

Set your air fryer to 390°F (200°C) and preheat for 3 minutes so the basket’s hot and ready.

Place chilled tots in a single layer, leaving space for air to circulate. For the ideal temperature and texture, cook at 390°F (200°C) — this seals edges and crisps cheese without drying the broccoli.

Flip tots halfway through cooking time to brown evenly: cook 9–11 minutes for small tots, 12–14 minutes for larger batches.

Shake basket gently at 5-minute mark if crowded. Use a digital probe if you want precision; internal temp should read around 165°F (74°C) for safe, melty centers.

Rest 1 minute before serving to let steam redistribute and cheese set. Adjust cooking time slightly for altitude, air fryer model, and your preferred crispness level.

Preparing the Broccoli and Cheese Mix

After steaming 12 ounces (about 3 cups) of broccoli until bright green and just tender, drain and finely chop it. Place the chopped broccoli in a bowl; press to remove excess moisture. Add 1 cup shredded sharp cheddar, 1/4 cup grated Parmesan, 1 large egg, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder. You’re combining steaming broccoli technique with precise mixing cheese measures for texture and flavor. Stir until uniformly coated; the mixture should be moist but cohesive. Chill 10 minutes to firm. Adjust seasoning to innovate—try smoked paprika or lemon zest. Use the table to visualize balance and texture.

Forming and Breading the Tots

With the broccoli-cheese mixture chilled 10 minutes, scoop 2 tablespoons per tot (about 20–22 tots) and roll between your palms into compact cylinders or balls; press firmly so they hold shape but stay slightly tender.

Set them on a parchment-lined tray. For a reliable breading station, place 1/2 cup flour, 2 beaten eggs lightly seasoned, and 3/4 cup panko mixed with 2 tablespoons grated Parmesan and 1/2 teaspoon smoked paprika in separate bowls.

Dredge each tot in flour, shake off excess, dip in egg, then roll in panko to form an even crunchy coating. Chill 10 minutes to set.

These proportions keep texture consistent and yield toddler friendly bites with innovative flavor and texture contrasts. Serve chilled or reheat briefly for optimum crunch now.

Air Frying Step-by-Step

Preheat your air fryer to 400°F (200°C) for 5 minutes, then arrange the chilled tots in a single layer, about 1/2 inch (1 cm) apart, so hot air can circulate.

Spray or brush each tot lightly with 1 teaspoon olive oil to promote browning; you’ll hear a faint sizzle and smell toasted cheese as they crisp.

Cook for 8 minutes, flip with tongs, then cook an additional 4–6 minutes until deep golden and internal temperature reaches 165°F (74°C).

For extra crunch, increase to 410°F (210°C) for the last 2 minutes.

Use this process to explore Air frying benefits like faster heat transfer and reduced oil, delivering perfect cooking with a crunchy exterior and tender, cheesy interior.

Serve immediately for best texture and inventive presentation.

Make-Ahead, Freezing, and Storage

You can prepare up to 24 tots ahead, shaping them and chilling on a parchment-lined baking sheet for 30 minutes so they hold their shape.

To freeze, flash-freeze the chilled tots for 1 hour until firm, then you’ll transfer them to a labeled freezer bag, pressing out as much air as possible and storing for up to 3 months.

For storage and reheating, keep cooked tots in an airtight container in the fridge for up to 3 days, and reheat from frozen in the air fryer at 375°F (190°C) for 10–12 minutes until golden, crispy, and the cheese is bubbly.

Make-Ahead Prep

If you’re making a double batch, flash-freeze the shaped tots on a parchment-lined baking sheet spaced 1/2 inch apart for 45–60 minutes until the outsides feel firm and cold to the touch. Embrace Make ahead benefits and Meal prep strategies: portion 12 tots per serving, label with date, and pre-slice cheese for faster assembly. For same-day cooking, refrigerate shaped tots up to 24 hours; they’ll hold shape and give a crisp golden exterior when air-fried.

Chill mixture 15 minutes to firm and ease shaping. Reheat gently in the air fryer at 350°F for 4–6 minutes to restore crunch quickly.

Freezing Instructions

After chilling the mixture 15 minutes, shape tots and flash-freeze them on a parchment-lined baking sheet spaced 1/2 inch apart for 45–60 minutes until the outsides feel firm and cold to the touch with no frost forming.

Transfer frozen tots into labeled freezer-safe bags, compressing out air, leaving 1/2 inch headspace; squeeze flat for stacking. Use parchment between layers for easy portioning. Freeze in single layers no deeper than 1 inch for ideal circulation.

For long-term use, store in airtight containers and date them; they’ll keep texture for up to 3 months. Experiment with freezing methods like tray-freeze versus vacuum-seal to compare crispness and thaw time.

Note reheating techniques will be covered separately; don’t skip labeling so you can test and refine your approach.

Storage and Reheating

When planning make-ahead batches, chill tots 15 minutes, then flash-freeze on a parchment-lined tray spaced 1/2″ apart until firm (45–60 minutes).

Transfer to airtight freezer bags or containers at 0°F (-18°C) and label with the date; they’ll keep best for up to 3 months.

For refrigeration, cool cooked tots to room temperature within 2 hours, then store in a shallow airtight container for up to 4 days — layer with parchment to prevent sticking and preserve crisp edges.

Storage tips: you keep humidity low, avoid overcrowding, and note texture changes.

Reheating methods: re-crisp in the air fryer at 370°F (188°C) for 6–8 minutes, or bake at 400°F (204°C) for 10–12 minutes until golden and steaming.

Experiment with smoked paprika or lemon zest to refresh your flavor and aroma.

Serving Suggestions and Dips

Because the tots develop a crispy exterior and melty cheddar center, serve 12–15 warm tots on a preheated platter and offer three contrasting dips:

a creamy garlic aioli (1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp minced garlic, pinch of salt),

a tangy sriracha-yogurt (1/2 cup Greek yogurt, 1 tbsp sriracha, 1 tsp honey), and

a classic smoky ketchup (1/2 cup ketchup, 1/2 tsp smoked paprika).

Arrange tots in a single layer so each stays crisp; garnish the aioli with lemon zest ribbon, the yogurt with a drizzle of sriracha, and the ketchup with smoked paprika dust.

For inventive dipping sauces and serving ideas, pair with chilled cucumber sticks, warm pita wedges, or a citrus slaw—contrasts highlight texture and temperature.

Serve immediately now.

Flavor Variations and Add-Ins

If you want bolder bites, mix 1/4 cup crisped bacon (or pancetta), 2 tbsp finely chopped jalapeño, and 1/4 tsp smoked paprika into the tot base for smoky heat and crunchy pockets.

For spicy seasoning, add 1/2 tsp cayenne or 1 tbsp hot sauce to the wet mix; taste as you go.

Explore herb additions: 2 tbsp chopped chives, 1 tbsp parsley, or 1 tsp thyme brighten the tots.

Try cheese varieties — 1/2 cup shredded sharp cheddar, 1/3 cup grated Parmesan, or 1/2 cup pepper jack for melty pull and tang.

For vegetable mixes, fold 1/3 cup grated carrot or corn kernels for color and bite.

For protein boosts, stir in 1/3 cup shredded chicken or 1/4 cup crumbled feta.

Adjust quantities to suit intensity and texture preferences always.

Troubleshooting Common Issues

After adding bold mix-ins like 1/4 cup crisped bacon or 1/2 tsp cayenne, you may notice issues such as soggy centers, falling-apart tots, or uneven browning — here’s how to fix them.

Dry broccoli well: squeeze steamed florets until nearly dry, 1–2 tbsp moisture removed, for firm texture (broccoli preparation tips).

Bind properly: add 1 large beaten egg and 1/4 cup panko; press tots tight to prevent falling apart.

Heat and spacing: air fry at 400°F for 8–10 minutes, flip halfway for even crisp and golden color.

Address cheese melting issues: grate cheddar finely, fold in last 30 seconds for gooey stretch without leaking oil.

Nutrition Information and Portion Tips

For a single 6‑tot serving (about 120 g), you can expect roughly 220 calories with ~12 g fat, 18 g protein, and 8 g net carbs.

If you’re watching calories, stick to a 3‑tot snack (≈60 g, ~110 kcal) and enjoy the crisp, cheesy exterior and tender broccoli interior.

For family meals, plate a 10‑tot portion per adult and a 5‑tot portion per child, and pair with a fresh salad to balance macros.

Calories and Macros

Because this recipe makes 24 crisp, cheesy tots, you’ll want to track portions precisely: a standard serving is 4 tots (about 80 g) — roughly 240 kcal, 12 g carbs, 14 g fat, 14 g protein, 3 g fiber, and ~420 mg sodium.

Use the caloric breakdown to swap ingredients: reduce cheese by 15 g to drop ~60 kcal and 5 g fat, or replace half the breadcrumb with oat flour to increase fiber by 2 g.

Monitor macro ratios for a balanced plate: aim for 25% carbs, 50% fat, 25% protein per serving if following a higher-fat plan, or shift to 40/30/30 for moderate balance.

Weigh tots on a digital scale; note crisp exterior and tender, cheesy interior. Adjust seasoning to taste regularly.

Portion Size Recommendations

Each serving is 4 tots (≈80 g) — weigh them on a digital scale to hit about 240 kcal, 12 g carbs, 14 g fat, 14 g protein, 3 g fiber, and ~420 mg sodium, with a golden‑crisp exterior and creamy, cheesy center.

For portion control, plate 1–2 servings for main, 1 serving as a snack; use a 9 cm ramekin to measure 4 tots if you don’t have a scale. Track serving sizes by weighing batches (320 g yields four servings).

If you’re optimizing macros, swap half cheddar for cottage cheese to lower fat by ~3 g per serving.

To keep texture, reheat at 180°C for 4–5 minutes in the air fryer until edges singe. Adjust salt or spice after weighing, preserving accuracy.

Conclusion

You’ll finish with 12 golden, crisp tots that hold a tender, cheesy 1-cup broccoli interior. Let them rest 2 minutes after frying at 380°F so steam settles; this keeps the center moist and the coating crunchy. Serve 3–4 tots per person with 2 tablespoons ketchup or ranch, or a zesty yogurt dip. If they feel loose, press mixture to 1½-inch cylinders before breading. Enjoy the warm, nutty Parmesan aroma and bright cheddar pull each bite.

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Lauren Price

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