Crispy Parmesan Broccoli Stem Fries

Broccoli at dinner? Don’t throw those stems away. Rolled in a spiced Parmesan panko and air fried to crispy perfection, these broccoli stem fries are a delicious way to transform your kitchen scraps. Skip throwing them in the compost—make fries instead!

The broccoli stems:
Before cutting the stems into thin slices, be sure to remove their tough fibrous exterior: It will remain tough and difficult to chew, even after cooking in air fryer. While some people use a peeler, I prefer to simply cut off this layer with a sharp chef’s knife. It’s much quicker and easier than scraping at what can be a fairly thick, tough layer with a peeler—and since the knife will be necessary for cutting the broccoli into strips for the fries, this also means you have one less tool to wash!

How to cook these fries:
Broccoli fries can be baked or air fried. If baking, I recommend using a bare metal baking sheet so the fries have the maximum opportunity to crisp and flipping halfway through so neither side gets too dark. If air-frying, make sure to preheat the air fryer for a full 10 minutes before adding the broccoli fries—and avoid crowding the air fryer basket. Overfilling will prevent the air from properly circulating around the fries, so they won’t get as crispy. You will definitely have to cook in batches, and that’s okay!

How to serve:
These fries are definitely delicious enough to eat without a dipping sauce...but if you want to add one, I wouldn’t stop you. Creamy Caesar or herby ranch dressing are both great candidates, but I got to be honest: my condiment of choice here is actually ketchup.

Storage:
Broccoli stem fries definitely are best fresh: The panko-Parmesan mixture loses its crisp texture as it cools. If you have leftovers, though, they can be stored in the refrigerator for up to 3 days. I recommend reheating in the oven on a sheet pan: this will give them the best opportunity to crisp back up.