Crispy Air Fryer Broccoli Cheddar Poppers
Let Me Tell You Why These Broccoli Cheddar Poppers Are My Go-To Snack
If there’s one thing I’ve learned over the years, it’s that nobody—absolutely nobody—can resist finger food that’s both crispy and cheesy. (Even people who say they don’t like broccoli, which is weird to me.) Honestly, the first time I made these Crispy Air Fryer Broccoli Cheddar Poppers was by accident when I was attempting to replicate the feeling of a party appetizer, just fewer dishes to wash. The kids thought I’d ordered takeaway. My husband actually asked if I was hiding a secret deep fryer somewhere—I wish! Anyway, now these are basically famous at potlucks in my friend group and, confession, I happily accept the praise. Also, quick side note: does anyone else get cheese on absolutely everything in the kitchen, or is it just me?
Why I Keep Coming Back To This Recipe (And Maybe You Will Too)
I’m telling you, I make these for every movie night. My family goes absolutely bonkers for these (my sister tried to sneak them out in her purse once, and no, I’m not over it). They’re perfect when you want something indulgent but don’t want to risk deep-frying. People have actually texted me asking for this recipe after tasting just one. Also, if you get stressed about picky eaters who claim they don’t like green vegetables—trust me, after these, they’ll mysteriously “change their mind.” Sometimes the hardest part is waiting for them to cool down instead of burning your mouth (it happens every time, oops).
Gather Up the Ingredients (With My Usual Swaps)
- 2 cups broccoli crowns, chopped small — I’ve grabbed the microwavable fresh stuff when I’m feeling lazy. Frozen works, but let it thaw a bit.
- 1 cup shredded cheddar cheese — Any cheddar goes. My grandma swore by sharp, but mild works fine too. Mix in some Monterey Jack if you want a twist.
- 1/2 cup breadcrumbs — Panko gives you more crunch, but regular breadcrumbs do in a pinch. Gluten-free breadcrumbs also totally work. (I’ve tried crushed Ritz crackers, not bad!)
- 1 large egg — If you’re out of eggs, a spoonful of Greek yogurt kind of helps bind, but not as well, so use egg if you can.
- 1/2 teaspoon garlic powder, or a full clove minced (when I’m feeling fancy)
- 1/2 teaspoon onion powder
- Salt and pepper to taste. You’ll probably need more than you think.
- Optional: Pinch of chili flakes or a dash of hot sauce for heat. Sometimes I do extra cheese, but who am I kidding? I always do extra cheese.
How To Make These Crispy Little Wonders
- First off, toss your broccoli into a food processor and pulse until it’s in rice-sized bits. If you don’t have a processor, just chop away (I did this with a big chef’s knife for years, arm workout included).
- Steam the broccoli for 2-3 minutes, then pat it dry with a kitchen towel—if it’s too soggy, the mixture won’t hold. Trust me, learned that the hard way. Actually, if it seems a bit dry, it’s ok—you want that.
- Mix broccoli, cheese, breadcrumbs, egg, garlic powder, onion powder, and a pinch each of salt and pepper in a big bowl. This is where I usually sneak a taste, just to check seasoning (or honestly, because it smells so cheesy).
- Shape mixture into little balls (about a tablespoon each). Don’t worry if they look uneven—these aren’t meant to be perfect. Honestly, it gets a bit messy, but that’s part of the fun, right?
- Preheat your air fryer to 375F (190C). Well, sometimes I forget and just shove them in, and they still come out okay, but preheating really makes them crispier.
- Place the balls in the air fryer basket, not too smushed together—they need a little room to crisp up. Give them a quick spritz of oil spray. Cook for 8-10 minutes, shaking halfway. If they look pale at 8 minutes, just give ‘em another minute or two; don’t stress.
- Let them cool before digging in. Seriously, otherwise you’ll be doing the open-mouth hot-food dance. (You know the one.)
What I’ve Learned After Making These A Bunch
- If the mixture feels too loose, add a spoonful more breadcrumbs. If it’s dry, crack in a bit of extra egg white.
- Once, I forgot the oil spray; they weren’t as golden, but still edible if you’re desperate.
- If you ever use frozen broccoli, let it fully thaw and pat dry like your life depends on it (or just your poppers, but still…)
How I’ve Played Around With This Recipe
- Tossed in cooked bacon bits once—amazing. But that time I tried it with blue cheese? Wonky. Stick with cheddar or hard cheeses, unless you’re feeling extra adventurous.
- Add a few spoonfuls of cooked quinoa for some reason, and it made them nuttier (not chewier though, which was my goal, so not worth the trouble).
- A friend swapped broccoli for cauliflower. Didn’t quite hit the same crunchy note for me, but hey, experiment!
If You Don’t Have an Air Fryer…No Biggie!
Honestly, I think an air fryer gives the best crunch, but you can bake these in a regular oven: 400F (205C) for about 15 minutes, flipping halfway—they just won’t be as crispy. Or try pan-frying with a bit of oil, but it gets a little splattery. (Is that a word? It is now.)
How Long Do These Poppers Keep?
If you actually have leftovers—rare in my home—store them in an airtight container in the fridge for up to 3 days. They do lose a bit of their crispness, but toss them back in the air fryer for 2 minutes, and they’re (mostly) restored to their former glory. Though honestly, they never last more than a day at my place!
My Favourite Way to Enjoy Them
You can serve these with ranch, sriracha-mayo, honey mustard, or even ketchup (don’t judge; it’s a hit with the under-10 crowd). We usually put them out with a bowl of homemade yogurt dipping sauce. Sometimes, if I’m feeling proper, I’ll stack them up in a big bowl with pickles and olives on the side—looks posh, tastes like a weeknight win.
A Few Things I’ve Messed Up—So You Don’t Have To
- I rushed the cooling step once and, well, regret is the only word for it. Let them sit a bit before serving.
- Don’t skip the oil spray—seriously, it’s tempting but they’re just not the same without that extra crunch.
- Taste the mixture before rolling all the poppers. More cheese is always the correct choice.
Questions People Have Actually Asked Me
Can I freeze these?
Sure—I freeze them on a tray, then pop them into a bag. To reheat, don’t thaw; just go straight into the air fryer for 5-6 minutes. They’re not quite the same as fresh, but way better than plain old reheated broccoli.
Is it really healthier than deep-fried?
I mean, yeah, there’s less oil (unless you do what I did once and forgot the oil spray, then it’s practically diet food). But honestly, it’s mostly about taste and convenience for me!
Can I make them vegan?
With vegan cheese and a flax “egg,” yes. Just make sure your cheese melts, because some brands do…weird things under heat. I’d check out Minimalist Baker’s vegan cheese guide if you’re going this route.
Do I need a fancy air fryer?
Nope! I have one of those basic basket-style ones—nothing flash. If you’re curious, Serious Eats has a good guide to air fryers worth reading.
One Last Tangent
The first time I served these to my mate from down the road, she insisted they’d taste weird cold—so naturally, she ate six straight form the fridge. Sometimes, you’re just wrong in the best possible way.
Enjoy, and let me know (seriously, text me!) if you discover a new twist that works better. Snack heroes unite!
Ingredients
- 2 cups fresh broccoli florets, finely chopped
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Olive oil spray
Instructions
-
1Preheat the air fryer to 375°F (190°C) for 5 minutes.
-
2In a large bowl, combine the chopped broccoli, cheddar cheese, breadcrumbs, Parmesan cheese, egg, garlic powder, black pepper, and salt. Mix until well combined.
-
3Shape the mixture into 1-inch balls and place them on a plate.
-
4Lightly spray the poppers with olive oil spray and arrange them in a single layer in the air fryer basket.
-
5Air fry for 12-15 minutes, shaking the basket halfway through, until the poppers are golden brown and crispy.
-
6Serve warm with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Ingredients
- 2 cups fresh broccoli florets, finely chopped
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
-
1In a mixing bowl, combine the chopped broccoli, cheddar cheese, cream cheese, breadcrumbs, Parmesan, garlic powder, salt, and black pepper.
-
2Add the egg and mix thoroughly until the mixture comes together and is easy to form into balls.
-
3Scoop about 1 tablespoon of mixture and roll into balls; place on a parchment-lined tray.
-
4Lightly spray the air fryer basket with olive oil. Arrange the poppers in a single layer, leaving space between each.
-
5Air fry at 380°F (193°C) for 10-12 minutes, shaking halfway through, until golden and crispy.
-
6Remove from air fryer and serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
