Prep the broccoli: If using fresh, cut into florets and steam for 3–4 minutes until bright and just tender. Shock in cold water, drain very well, and pat dry. If using frozen, thaw completely and squeeze out as much moisture as possible.

Chop it fine: Pulse the broccoli in a food processor a few times until it’s rice-like, or chop very finely with a knife. You want small bits, not a puree.

Make the mixture: In a large bowl, combine chopped broccoli, egg, cheddar, Parmesan, breadcrumbs, garlic powder, onion powder, salt, pepper, and parsley. Mix until it holds together when pressed. If it’s crumbly, add 1–2 teaspoons water; if too wet, add a tablespoon more breadcrumbs.

Shape the tots: Scoop about 1 tablespoon of mixture and press firmly into a small log or oval, roughly 1.5 inches long. Pack tightly so they don’t fall apart. Repeat with the remaining mixture.

Preheat the air fryer: Set to 390°F (200°C) for 3–5 minutes. A hot basket helps the tots crisp quickly.

Load the basket: Lightly spray the basket with oil. Arrange tots in a single layer with a little space between each. Lightly mist the tops with oil for extra crunch.

Air fry: Cook for 9–12 minutes, turning halfway, until golden brown and crisp on the edges. Timing varies by air fryer and tot size, so check at 8 minutes and adjust.

Season and serve: Sprinkle with a pinch of salt while hot if you like. Serve with your favorite dipping sauce.