Black bread croutons with garlic in a frying pan

Crispy, good for beer, and just like that! Delicious black croutons with garlic can be cooked in five minutes. They can be served as a snack or as an addition to other dishes, first or second. You can spread them with meat, fish, vegetable paste.

Maria

The author of the recipe

Black bread croutons with garlic in a frying pan

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Composition / ingredients

Servings:

Black bread

300

Vegetable oil

Garlic

Parsley (optional)

to taste

Thyme, thyme (dried or fresh as desired)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 23 % 13 g

Carbohydrates 68 % 39 g

292 kcal

GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to make black croutons with garlic? Pay attention to the choice of bread - it directly affects the taste of the final dish. It will be better if you take yesterday's bread, which does not crumble and holds its shape well. Cut the rye bread into slices of the same size, cut off the crusts.
Step 2:
Cut each slice in half or into quarters - choose the size and shape of your croutons yourself. I am satisfied with this shape and this size.
Step 3:
Put the bread in a frying pan with hot vegetable oil and fry until golden brown on both sides. Put the bread on a paper towel to drain excess fat. To make the croutons more fragrant, you can add a mixture of spices and ground pepper to the boiling oil. I didn't do it.
Step 4:
Peel the garlic, cut the clove in half and rub it on the bread from all sides.
Step 5:
Transfer the croutons to a dish, sprinkle with chopped herbs to taste. You can also use any dry spices that you like.

Such croutons can be served with any first course: soup, borscht, soup, soup. They are also good as a snack, especially if you serve some kind of pate or bread spread with them.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

I constantly cook such croutons. Everyone loves them: both children and adults.