Rye croutons with garlic
Description
A tasty appetizer for any gathering. These delicious, aromatic croutons are great not only with beer—they also pair wonderfully with soup or borscht, as well as chicken broth. This snack is very easy and quick to make, and most importantly, you can be sure of its quality. You can make croutons from any bread, but rye bread makes them especially fragrant. You can also prepare a separate sauce to go with them, for example, cream or tomato. They can be served warm or chilled.
Instructions
- 1
Step 1
1. I pour sunflower oil into a bowl. I peel the garlic and grate it on a fine grater, add it to the oil and mix, then let the mixture infuse for 30 minutes.
- 2
Step 2
2. I trim all the crusts from a loaf of rye bread; this will help give the croutons the proper shape later on.
- 3
Step 3
3. I cut the prepared loaf of bread into sticks about 1 centimeter thick.
- 4
Step 4
4. Pour the prepared garlic mixture into a thick-bottomed skillet or cast-iron pan and heat it well.
- 5
Step 5
5. I add the prepared sticks to boiling oil and fry on all sides until golden brown and crispy (1–2 minutes per side).
- 6
Step 6
6. I transfer the finished croutons from the skillet onto a paper towel so the excess fat is absorbed.
- 7
Step 7
7. I transfer the finished croutons to a plate and serve them at the table already cooled.