Crispy Parmesan Broccoli Stem Fries
By Taylor Ann Spencer
Approved by the Delish Test Kitchen

Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
35 mins
Cal/Serv:
181
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.
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Ingredients
- 1/2 lb.
broccoli stems
- 1/2 cup
finely shredded Parmesan
- 1/2 cup
panko breadcrumbs
- 1 tsp.
garlic powder
- 1 tsp.
kosher salt, plus more
- 1/2 tsp.
paprika
- 2 Tbsp.
extra-virgin olive oil
Ranch or Caesar dressing, for dipping
Directions
- Step 1If baking, arrange a rack in center of oven; preheat to 425°. If air frying, preheat air fryer to 400°.
- Step 2Using a vegetable peeler, peel broccoli stems (or trim off tough fibrous outer layer with a sharp knife). Cut lengthwise into (1/8"- to 1/4"-thick) slices. If stems are longer than 6", cut in half crosswise to yield 2 shorter pieces.
- Step 3In a medium bowl, combine Parmesan, panko, garlic powder, salt, and paprika. Transfer about one-third of panko mixture to a large shallow bowl. Pour oil into another large shallow bowl.
- Step 4Working a few at a time, toss broccoli stalks in oil, then dredge in panko mixture, gently pressing to adhere. (When panko mixture runs out, wipe out bowl and thoroughly dry, then replenish with another third of panko mixture.) Arrange breaded broccoli on a bare metal baking sheet.
- Step 5If baking, bake fries on sheet, flipping halfway through, until golden and crispy, 10 to 12 minutes.
- Step 6If air-frying, arrange broccoli fries in a single layer in air-fryer basket (work in batches as need). Fry fries until browned, crispy on the outside, and tender in the center, about 5 minutes.
- Step 7Transfer fries to a platter; season with salt. Serve with dressing alongside.
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