Begin by bringing a pot of water to a boil. Once boiling, add the fresh broccoli florets and blanch for approximately 2 minutes, until they turn bright green. Immediately plunge the broccoli into an ice bath to halt the cooking process, preserving their vibrant color. After a few minutes, remove the broccoli from the ice bath and pat dry with a clean towel to remove excess moisture.

In a large mixing bowl, combine the blanched broccoli, softened cream cheese, sharp cheddar, grated Parmesan, egg, garlic powder, onion powder, and a pinch of salt and pepper. Mix the ingredients until they are fully incorporated, creating a cohesive filling for your Crispy Air Fryer Broccoli Cheddar Poppers.

With clean, damp hands to avoid sticking, take small portions of the filling and roll them into 1-inch balls. Place the formed balls on a plate lined with parchment paper, making sure they are not touching.

Take the Panko breadcrumbs and spread them in a shallow dish. Roll each broccoli cheddar ball in the breadcrumbs until fully coated. Set the coated poppers back on the plate as you prepare to air fry.

Preheat your air fryer to 380°F (190°C) for about 5 minutes.

Lightly spray the basket of the air fryer with cooking spray. Arrange the broccoli cheddar poppers in a single layer and spray the tops lightly with cooking spray. Air fry for 8-10 minutes until golden brown and crispy, shaking the basket halfway through.

Once cooked, carefully remove the poppers from the air fryer and let them cool for a minute on a wire rack. Serve warm with your favorite dipping sauces.