I’m sharing my 10-minute Garlic Parmesan Broccoli Bites, a quick healthy snack I’ve added to my Freezer Air Fryer Recipes that’s ideal when time is tight.

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I never thought broccoli florets could get this addictive, but here we are. Quick, crunchy, and garlicky in spirit even if I don’t explain every step, these bites sing with nutty Parmesan cheese and a little char from the air fryer.

I throw them together when I need an easy party trick or when I’m avoiding a full meal but want something that feels grown up. They work great for Air Fried Snacks Healthy lovers and somehow always find a spot in my Freezer Air Fryer Recipes plan for busy nights.

Try one warm and you’ll wonder why you waited.

Ingredients

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Broccoli gives fiber, vitamin C, antioxidants and a fresh slightly bitter crunch.
Olive oil add healthy fats, helps browning, and gives a smooth mouthfeel.
Garlic punchs up flavor with savory heat, allicin adds mild health benefits.
Egg binds the mix, gives extra protein, and a softer inside texture.
Parmesan adds salty umami, melts a little and boosts protein and flavor.
Panko creates flaky, light crunch so bites stay crisp not dense or greasy.
Kosher salt seasons evenly, enhances flavors, but use sparingly to control sodium.
Italian seasoning brings herbs like oregano and basil, adds savory aromatic depth.

Ingredient Quantities

3 cups broccoli florets (about 12 oz / 340 g)

1 tbsp extra virgin olive oil

2 garlic cloves, minced

1 large egg, lightly beaten (optional)

1/3 cup freshly grated Parmesan cheese (about 35 g)

1/3 cup panko breadcrumbs

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/2 tsp dried Italian seasoning (optional)

Olive oil spray or 1 tsp olive oil for the air fryer basket (optional)

How to Make this

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1. Trim and cut 3 cups broccoli florets (about 12 oz) into even bite size pieces, then pat very dry with paper towels or a clean kitchen towel so they wont steam and get soggy.

2. Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes while you mix stuff.

3. In a bowl toss the dry florets with 1 tbsp extra virgin olive oil and 2 minced garlic cloves, add 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp dried Italian seasoning if using. Make sure every floret gets coated.

4. In a separate shallow bowl combine 1/3 cup freshly grated Parmesan (about 35 g) and 1/3 cup panko breadcrumbs. Stir so its even.

5. If using the egg: lightly beat 1 large egg in a small bowl. Dip each oiled floret in the egg, then press into the Parmesan-panko mix so it sticks. If skipping the egg, press the cheese-panko mixture onto the oiled florets with your hands so it adheres, you may need to press a bit.

6. Lightly oil the air fryer basket with olive oil spray or brush 1 tsp olive oil so they wont stick, then arrange the coated florets in a single layer, not crowded. Do batches if needed.

7. Air fry at 400°F (200°C) for 8 to 10 minutes, shaking the basket or flipping florets about halfway through (around 4 to 5 minutes) so they brown evenly. Check at 8 minutes and add 1 or 2 more minutes if you want them extra crisp.

8. When theyre golden and crisp, remove to a plate and let sit 1 to 2 minutes so the coating firms up a bit.

9. Taste and adjust seasoning if needed, serve warm. If you want extra crispiness next time try smaller florets, fresher Parmesan, or a light extra spray of oil before cooking.

Equipment Needed

1. Cutting board (keep it very dry tho)
2. Chef’s knife
3. Paper towels or a clean kitchen towel to pat broccoli dry
4. Two mixing bowls: one medium for oil/garlic, one shallow for the Parmesan+panko
5. Measuring spoons and a 1/3 cup measure
6. Microplane or box grater for fresh Parmesan
7. Small bowl and fork or whisk (for the egg, if using)
8. Air fryer with its basket
9. Tongs or a silicone spatula plus an oil spray or pastry brush for the basket

FAQ

Q: Can I skip the egg?
A: Yes, you can, but the egg helps bind everything so they hold together better. If you skip it add 1 to 2 tablespoons of mayo or Greek yogurt, or 1 to 2 tablespoons of flour or extra Parmesan and chill the mixture for 10 minutes so it firms up before air frying.

Q: Can I use frozen broccoli?
A: You can, but thaw it completely and squeeze out as much water as possible in a clean kitchen towel or paper towels. Wet broccoli makes the bites soggy and they fall apart, so drying is key.

Q: What temperature and time for the air fryer?
A: Cook at 375°F (190°C) for about 8 to 10 minutes. Spray or brush lightly with oil, arrange bites in a single layer, and flip or shake the basket halfway through at 4 to 5 minutes. Add 1 to 2 minutes if you want extra crisp.

Q: How do I stop them from falling apart?
A: Chop or pulse the broccoli finely, squeeze out moisture, use the egg or another binder, press the mixture firmly into compact balls, and chill 10 minutes before cooking. Don’t overcrowd the basket so they crisp up instead of steaming.

Q: Can I bake them in the oven instead?
A: Yep. Bake on a parchment lined baking sheet at 400°F (200°C) for 12 to 15 minutes, flip once about halfway through. They’ll crisp ok but the air fryer usually gets a better crunch faster.

Q: How should I store and reheat leftovers?
A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in the air fryer at 350°F (175°C) for 3 to 5 minutes to regain crispness. Avoid the microwave if you want them crispy, it makes them soggy.

Garlic Parmesan Broccoli Bites In Air Fryer Recipe Substitutions and Variations

Broccoli: swap with cauliflower florets (same amount) or use thawed frozen broccoli if fresh isnt available. Cauliflower is milder but cooks about the same.
Egg (optional): use a “flax egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or 3 tbsp plain Greek yogurt for binding if you dont want to use eggs.
Parmesan cheese: try Pecorino Romano (same amount, but saltier) or 1/3 cup nutritional yeast for a vegan, cheesy flavor, though texture and salt will differ.
Panko breadcrumbs: substitute crushed saltine crackers or plain breadcrumbs, or use almond meal for a low carb version. Almond meal browns faster and makes bites a bit denser.

Pro Tips

1) Dry and size matter. After washing, let the florets sit on towels for a few minutes or spin them in a salad spinner so theyre really dry, and cut them into even pieces. Wet or uneven pieces steam instead of crisp up.

2) Make the coating stick. Lightly dust florets with a teaspoon of cornstarch or flour before the oil if you want extra grip, and press the Parmesan panko firmly onto each piece. If you skip the egg, press even harder and chill the coated florets a few minutes so the crumbs set.

3) Don’t crowd the basket. Single layer only, do batches. If the crumbs are browning too fast, drop the temp to 375 F and add a couple minutes so the broccoli cooks through without burning the coating.

4) Finish smart. Let them rest 1 to 2 minutes off heat so the crust firms, then hit with a little fresh lemon juice, grated Parmesan or flaky salt right before serving for a brighter, more restaurant style bite.

Garlic Parmesan Broccoli Bites In Air Fryer Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my 10-minute Garlic Parmesan Broccoli Bites, a quick healthy snack I’ve added to my Freezer Air Fryer Recipes that’s ideal when time is tight.

Servings

servings

Calories

143

kcal

Equipment: 1. Cutting board (keep it very dry tho)
2. Chef’s knife
3. Paper towels or a clean kitchen towel to pat broccoli dry
4. Two mixing bowls: one medium for oil/garlic, one shallow for the Parmesan+panko
5. Measuring spoons and a 1/3 cup measure
6. Microplane or box grater for fresh Parmesan
7. Small bowl and fork or whisk (for the egg, if using)
8. Air fryer with its basket
9. Tongs or a silicone spatula plus an oil spray or pastry brush for the basket

Ingredients

3 cups broccoli florets (about 12 oz / 340 g)
1 tbsp extra virgin olive oil
2 garlic cloves, minced
1 large egg, lightly beaten (optional)
1/3 cup freshly grated Parmesan cheese (about 35 g)
1/3 cup panko breadcrumbs
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp dried Italian seasoning (optional)
Olive oil spray or 1 tsp olive oil for the air fryer basket (optional)

Directions

Trim and cut 3 cups broccoli florets (about 12 oz) into even bite size pieces, then pat very dry with paper towels or a clean kitchen towel so they wont steam and get soggy.
Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes while you mix stuff.
In a bowl toss the dry florets with 1 tbsp extra virgin olive oil and 2 minced garlic cloves, add 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp dried Italian seasoning if using. Make sure every floret gets coated.
In a separate shallow bowl combine 1/3 cup freshly grated Parmesan (about 35 g) and 1/3 cup panko breadcrumbs. Stir so its even.
If using the egg: lightly beat 1 large egg in a small bowl. Dip each oiled floret in the egg, then press into the Parmesan-panko mix so it sticks. If skipping the egg, press the cheese-panko mixture onto the oiled florets with your hands so it adheres, you may need to press a bit.
Lightly oil the air fryer basket with olive oil spray or brush 1 tsp olive oil so they wont stick, then arrange the coated florets in a single layer, not crowded. Do batches if needed.
Air fry at 400°F (200°C) for 8 to 10 minutes, shaking the basket or flipping florets about halfway through (around 4 to 5 minutes) so they brown evenly. Check at 8 minutes and add 1 or 2 more minutes if you want them extra crisp.
When theyre golden and crisp, remove to a plate and let sit 1 to 2 minutes so the coating firms up a bit.
Taste and adjust seasoning if needed, serve warm. If you want extra crispiness next time try smaller florets, fresher Parmesan, or a light extra spray of oil before cooking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.