Bonnies Olive Oil Fried Croutons Food

OLIVE OIL FRIED CROUTONS

Steps:

• Cut the crusts off the dinner bread and break it into irregular crouton sized pieces
• Heat the olive oil in your skillet over medium low. Add the garlic and saute until just beginning to color, 2-3 minutes.
• Add the bread pieces and spread them out in a single layer in the skillet, turning to coat the bread in the oil.
• Cook at a low heat for 10-12 minutes, stirring as needed, until the croutons are golden brown and crisp on the outside. Adjust the heat if the croutons are browning too fast.
• Transfer the fried croutons to a towel lined plate and sprinkle with salt.

CROUTONS

Steps:

• Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

OLIVE OIL-FRIED CROUTONS

Steps:

• To make about 2 cups of croutons, tear or cut enough rustic country bread to yield about 2 cups of 1/2-inch bread cubes. Heat 1/3 inch extra-virgin olive oil in a medium skillet over medium-high heat. When you see the oil ripple and bubble, add 1 cube. If it's hot enough, then oil will bubble up around the cube's edges. When it does, add the rest of your bread in a single layer. Fry undisturbed until the pieces are lightly golden on the bottom (30 seconds to a minute, depending on the moisture content of your bread), then turn the cubes with tongs and continue frying them until just lightly golden, a minute or so more. (Be careful not to over-fry your croutons-you're going for crispy on the outside with a tender bite, not crunchy and crusty). Transfer cubes to paper towels to drain, seasoning with salt and pepper while warm.