Air Fryer Recipe
Crispy Bloomer Bites
Crispy Bloomer Bites are a simple and delicious snack made from bloomer bread, perfect for air frying.
Ingredients
- 1 large bloomer bread loaf
- 100g cheddar cheese, grated
- 2 cloves garlic, minced
- 50g unsalted butter, melted
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
Method
- Slice the bloomer loaf into 2-inch thick slices, then cut each slice into bite-sized cubes.
- Mix melted butter with minced garlic and chopped parsley in a small bowl. Season with salt and pepper.
- Preheat air fryer to 180°C (350°F).
- Brush each bread cube with the garlic butter mixture.
- Sprinkle grated cheddar cheese over the bread cubes.
- Arrange bread bites in a single layer in the air fryer basket.
- Air fry at 180°C (350°F) for 8-10 minutes until cheese is melted and bread is golden brown.
- Remove from fryer and let cool for a couple of minutes.
- Serve warm with a side of marinara sauce or your favorite dip.
Why this works in an air fryer
Air-fryer convection rapidly dries the cut faces of the bloomer cubes, so the buttered starches toast rather than steam. The melted butter conducts heat and helps garlic flavour spread, while cheddar browns where it contacts the hot, dry bread surface, giving crisp edges with a softer centre.
Equipment notes
Assumes a 4–5 litre basket holding the bites in one loose layer; smaller baskets need batches. In a single-drawer model, shake or turn once at 5 minutes for even browning. In a dual-zone air fryer, split evenly between drawers and check 1–2 minutes earlier, as the shallower load can brown faster.
Common pitfalls
- Cheese melted but bread still pale at 8 minutes? The cubes are too tightly packed and steaming; cook in smaller batches and add 2–3 minutes.
- Garlic tastes harsh or catches black on the edges? The mince is sitting exposed on top; stir it thoroughly into the butter and brush it onto the cut faces rather than leaving clumps.
- Bites feel greasy and soft underneath? Too much butter has pooled in the basket; brush lightly rather than dunking, and turn the cubes halfway through.
- Cheddar blows off or drops through the basket? It was grated too finely or added loosely; use a coarser grate and press it gently onto the buttered bread before cooking.
Variations & substitutions
- Use mozzarella instead of cheddar for a softer, stringier finish; it browns less, so expect paler tops unless you add the final minute at 190°C.
- Swap parsley for chives or spring onion greens; add them after cooking if you want a fresher flavour, as delicate alliums can scorch in the airflow.
- Use sourdough bloomer for a chewier bite and stronger crust; it may need the full 10 minutes because the crumb is usually denser.
- Add a pinch of smoked paprika or chilli flakes to the garlic butter; spices darken quickly, so check from 7 minutes onwards.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 2 days, then reheat in the air fryer at 170°C for 3–4 minutes until hot and re-crisped.
Nutrition
Calories: 250
