Air Fryer Breaded Broccoli with Parmesan
Broccoli florets coated in egg, panko, and Parmesan and air fried until golden and crunchy, for a crisp side dish or snack.
Ingredients
Main Ingredients
- 1 large head broccoli about 1 pound, cut into bite-sized florets
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- cooking spray or olive oil spray
- lemon wedges or your favorite dip for serving
Instructions
Cooking
- Wash the broccoli and dry it very well. Cut into florets about 1 to 2 inches wide.
- Preheat the air fryer to 400°F (200°C) for about 3 minutes.
- Beat the eggs in a shallow bowl. In a second bowl, stir together the panko, Parmesan, garlic powder, onion powder, salt, and pepper.
- Dip each floret in the egg, let the excess drip off, then press it into the crumb mixture until well coated.
- Lightly spray the air fryer basket. Arrange half of the florets in a single layer, spray the tops lightly, and air fry for 8 to 10 minutes, shaking or turning halfway, until golden and crisp.
- Cook the second batch the same way and serve right away with lemon wedges or a dip.
Notes
Nutrition values are an estimate per serving. Dry the broccoli well so the coating sticks, and do not crowd the basket. Leftovers keep in the refrigerator for 2 to 3 days and can be re-crisped in the air fryer.