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Crispy Broccoli Cheese Nuggets

Category: Plant-Based Meals Full of Flavor

Broccoli cheese nuggets mix up crunchy veggies with melty cheese for a snack that's just hard to resist. You'll chop and steam some fresh broccoli, then mix it up with cheddar, parmesan, egg, and breadcrumbs. Toss in some garlic and pepper for extra yum. Shape the mix into nuggets, place them on your tray, and bake until they're perfectly crispy outside and golden. Dunk them in your favorite dip or serve as a light side—fun and easy broccoli upgrade.

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Barbara Chef
Updated on Sat, 27 Sep 2025 14:40:36 GMT
A big plate of broccoli nuggets on a wooden board. Highlight
A big plate of broccoli nuggets on a wooden board. | cookwithcarla.com

These broccoli cheese bites are just the thing if you want something tasty that’s still got that feel-good healthy vibe. They work great for picnics, speedy dinners, or as a sure hit at any family get-together. So easy—just crunchy veggie goodness, no fuss at all.

I really started to enjoy broccoli because of these bites. Even my veggie-hesitant friends love them now. On Sundays, they’re our brunch go-to and vanish in seconds.

Ingredients

  • Oil for frying: Use a light oil, like sunflower or canola, for a crispy finish
  • Breadcrumbs: Coat the bites for crunch; panko makes them extra crisp
  • Salt and pepper: Pull everything together—fresh cracked is best
  • Egg: Makes the mixture stick together. Go for free-range for extra taste
  • Garlic powder: Adds some subtle kick you don’t want to skip, especially with cheese
  • Cheddar cheese: Bring in the creaminess—the sharper the cheese, the bolder the flavor
  • Parmesan cheese: For that deep, savory zing—freshly grated is awesome
  • Flour: Keeps it all holding tight, wheat flour type 405 gives a fine bite
  • Broccoli: Chopped fresh, gives nutty green flavor—look for firm, bright heads

Easy step-by-step

Bake:
Spread the bites on a baking sheet lined with paper, brush lightly with oil. Bake at 200°C for about 20 minutes till golden, flipping halfway for even crunch
Shape the bites:
With wet hands, shape little ovals out of the mixture—aim for walnut size so they cook nice and evenly
Mix everything:
Dump chopped broccoli into a big bowl. Toss in parmesan, cheddar, egg, breadcrumbs, garlic powder, salt, and pepper. Blend well, make sure the cheese is everywhere and you don’t have dry flour lumps
Chop the broccoli:
Take your cooled broccoli and chop it really tiny. That way it blends into each bite
Prep the broccoli:
Cut it to bite-sized florets and boil for 2-3 minutes. You want them soft but still green. Shock them in ice water so they stay bright and firm
A platter with freshly made broccoli dumplings in a flavorful sauce. Highlight
A platter with freshly made broccoli dumplings in a flavorful sauce. | cookwithcarla.com

Good to know

Light and crispy, lots of fiber
Packed with protein from eggs and cheese
Broccoli gives you folic acid and loads of vitamin C
I’ve always been crazy about broccoli, but these bites make me extra proud—my tiniest niece grabs them right away. When that yummy, cheesy veggie smell fills the kitchen, you know it’s almost time to dig in.

Storing tips

Pop these bites in an airtight box in the fridge—they’re good for three days. To get them crispy again, just bake or air-fry for a few minutes. They freeze well too! Flash freeze them one by one, stash in a bag, and toss straight in the oven or pan when you need ‘em. A quick toss in hot oil brings them right back.

A plate with broccoli dumplings in all sorts of shapes and sizes lined up. Highlight
A plate with broccoli dumplings in all sorts of shapes and sizes lined up. | cookwithcarla.com

Swap ingredients

Try Emmental or Gouda instead of cheddar for a softer flavor. Gluten-free breadcrumbs make it comfortable for everyone. Rather use Pecorino? Go ahead—it gives a salty punch instead of parmesan.

How to serve

I like to pair these bites with fresh herby yogurt dip or a zingy tomato chutney. They’re awesome as a party platter snack too. For kids, wrap them up with lettuce in flatbreads or just serve with oven fries—easy and classic.

A little background on broccoli

Broccoli’s been big in European cooking for ages—cheese and veggies, always a winning combo. Italian farmers counted on broccoli ages ago for nutrition. Now clever snacks like these have put it front and center on the party table too.

Recipe FAQs

→ How do you get broccoli cheese nuggets nice and crispy?

Breadcrumbs and baking them on parchment at a high temp get them really crunchy. Spraying with a bit of oil helps them crisp up even more.

→ Can I switch up the cheese types?

Totally. Parmesan and cheddar make them bold, but gouda or edam give a softer, creamy vibe.

→ Do you need to fry the nuggets?

Nope—they bake up great in the oven. Want them even crispier? Toss 'em in a pan and brown them a bit more.

→ Are these kid friendly?

For sure! They're mild and a super yummy way to sneak in veggies for kids.

→ Can I make and freeze the nuggets ahead of time?

Yep, shape them and freeze raw. Just pop them in the oven when you want them fresh!

Broccoli Cheese Nuggets

Cheesy and crispy broccoli nuggets—so good for a savory snack anytime.

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Category: Vegetarian

Difficulty: Easy

Cuisine: German fusion

Yield: 4 Servings (You'll get about 16-20 nuggets, depends how big you make 'em)

Dietary Preferences: Vegetarian

Ingredients

→ Main things you need

01 A head of broccoli, chopped into small florets
02 65 g plain flour
03 40 g parmesan, freshly shredded
04 60 g cheddar, grated
05 1 tsp garlic powder
06 1 large egg
07 Salt and ground black pepper, as much as you like
08 60 g breadcrumbs
09 Vegetable oil, for frying

Steps

Step 01

Heat the oven to 200 degrees C with both top and bottom heat. Bake the nuggets on a lined tray for about 20 minutes until crispy.

Step 02

Grab some of the mix and squish it into nugget shapes. Put them on a baking tray covered with parchment.

Step 03

In a big bowl, mix the chopped broccoli with flour, breadcrumbs, eggs, cheese, garlic powder, and season it with salt and pepper. Give everything a good stir till it's all stuck together.

Step 04

Chop the cooled broccoli into tiny pieces.

Step 05

Toss the florets into boiling water, let them bubble away for about 2 or 3 minutes so they're nice and tender, then drain and let 'em cool down.

Step 06

Split the broccoli into small bits and rinse it well.

Notes

  1. These nuggets are tastiest hot. Try 'em with some yogurt dip or a fresh tomato side.

Required Equipment

  • Oven
  • Bowl
  • Baking tray
  • Parchment paper
  • Knife
  • Wooden spoon
  • Pot for boiling
  • Colander

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has dairy, gluten, and eggs.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 180
  • Fat: 9 g
  • Carbs: 17 g
  • Protein: 8 g