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Crispy Buffalo Broccoli Nuggets

Finely chopped broccoli steamed and squeezed dry, bound with egg, panko, and Parmesan, baked or air fried crisp, then tossed in a light buffalo glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the nuggets
  • 3 cups broccoli florets packed, finely chopped
  • 1 large egg
  • 1 cup panko 3/4 cup in the mix, 1/4 cup for coating
  • 1/2 cup finely grated Parmesan
  • 1 small garlic clove minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • cooking spray
For the buffalo glaze
  • 1/3 cup hot sauce
  • 2 tbsp butter
  • 1 tsp honey
  • 1 tsp cornstarch mixed with 1 tbsp cold water

Equipment

  • Oven or air fryer
  • Steamer
  • Clean kitchen towel
  • Small saucepan

Method
 

  1. Steam the broccoli 4 minutes, cool, then squeeze dry in a clean towel. Chop finely if chunky.
  2. Combine the broccoli, 3/4 cup panko, Parmesan, egg, garlic, salt, pepper, and olive oil. It should hold when pressed; add more panko if loose.
  3. Scoop heaping tablespoons, press into nuggets, and roll in the remaining panko.
  4. Oven: 425°F on a preheated oiled pan, 10 minutes, flip, 6 to 8 minutes more. Air fryer: 390°F, 7 to 9 minutes, flip, 4 to 6 minutes more.
  5. Warm the hot sauce and butter, whisk in the honey then the cornstarch slurry until it coats a spoon. Toss the nuggets lightly and serve at once.

Notes

Squeeze the broccoli hard — trapped moisture steams the nuggets soft.
Small nuggets, one heaping tablespoon, crisp better than large ones.
Glaze at the end and only enough to sheen each piece, or they go soggy.