Prep the veggies: If using fresh broccoli/cauliflower/carrot, steam or microwave until just tender, 3–5 minutes. Let cool slightly, then pulse in a food processor until very finely chopped. You want small bits, not a puree.

Handle moisture: Place the chopped veggies in a clean kitchen towel and squeeze out as much water as you can. This is key to crispy tots.

Cook the binder: If using potato, peel and grate it, then squeeze out excess water. Microwave the shreds for 1–2 minutes to soften. If using rice, make sure it’s cooked and cooled.

Mix the base: In a bowl, combine veggies, potato or rice, onion, garlic, Parmesan, breadcrumbs, egg, salt, pepper, and smoked paprika. Stir until the mixture holds together when pressed. If it’s too wet, add a bit more breadcrumbs; if too dry, add 1–2 teaspoons water or a drizzle of oil.

Shape the tots: Scoop about 1 tablespoon of mixture and form into small, firm cylinders. Pack them tightly so they don’t crumble.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. Lightly spray the basket with oil to prevent sticking.

Air fry in batches: Arrange tots in a single layer with space between. Lightly spray the tops with oil. Cook 8–10 minutes, flipping halfway, until crisp and deep golden. Thicker tots may need 1–2 extra minutes.

Taste and adjust: Try one and add a pinch of salt while hot if needed. Keep batches warm in a low oven if you’re making a lot.

Serve: Plate with your favorite dips. They’re great with ketchup, a squeeze of lemon, or a quick yogurt-herb sauce.