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Deep-fried garlic croutons

2520

Kitchen World

Calorie content 333.8 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 18.8 g

Fats * 31.5 g

Carbohydrates* 32 gr.

Content

Deep-fried garlic croutons are an ideal addition to your first and second courses. They are especially tasty and satisfying from Borodino bread. In this recipe, you are also invited to prepare garlic oil and (optionally) garlic mayonnaise for the garlic croutons, which will give the croutons a rich taste.

Ingredients

Borodinsky bread 0.5 pcs. Salt taste Garlic 3 tooth. Dill 1 bundle Vegetable oil (for deep fat) 1 l. Mustard 25 gr. Lemon juice 1 tbsp Parmesan cheese 20 gr. Mayonnaise 30 gr.

Cooking process

Prepare all items for deep-fried croutons.

Prepare garlic oil in advance (one day). To do this, chop the peeled garlic and mix it with salt and vegetable oil at the rate of 5 ml. oil and a pinch of salt for 1 clove of garlic. Garlic oil should be infused for at least a day. You can add some finely chopped dill to this oil.

Remove the crust of Borodino bread and cut it into longitudinal pieces of the same shape and up to 2–2.5 cm thick.

Heat vegetable oil in a deep fryer or heavy-bottomed saucepan. Remember that there should be 4 times more oil for deep fat than the main product. It is important to choose the right oil temperature, otherwise at low temperatures the croutons will be heavily saturated with oil, and at high temperatures they will quickly burn out. Place the slices of bread in an ovenproof basket, deep-fry and fry until golden brown.

Transfer the fried croutons to a paper towel to absorb the excess oil, then transfer them to a separate bowl. Salt the croutons to your liking, sprinkle with chopped dill, sprinkle with garlic oil and stir gently. In a blender, prepare garlic mayonnaise with the ingredients specified in the recipe for the croutons.