Pan-Fried Rye Bread Croutons with Garlic
Crispy, great with a beer or all on their own! These tasty garlic rye croutons take just five minutes to make. Serve them as a snack or alongside other dishes, whether a soup or a main. You can also spread them with a meat, fish, or vegetable pâté.
Cooking method
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Step 1:
How do you make garlic rye croutons? Give some thought to the bread — it has a direct effect on how the finished dish tastes. Day-old bread works best, since it doesn't crumble and holds its shape well. Cut the rye bread into slices of the same thickness and trim off the crusts.
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Step 2:
Cut each slice in half or into quarters — the size and shape of your croutons is up to you. This shape and size suits me just fine.
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Step 3:
Lay the bread in a skillet with hot vegetable oil and fry until golden on both sides. Set the bread on a paper towel to drain off the excess oil. For extra aroma, you can add a spice blend or ground pepper to the hot oil. I didn't bother this time.
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Step 4:
Peel the garlic, cut a clove in half, and rub it over the bread on all sides.
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Step 5:
Transfer the croutons to a plate and sprinkle with chopped herbs to taste. You can also use any dry spices you like.
- These croutons go with any soup — a clear broth, borscht, fish soup, or cabbage soup. They're also great as a snack, especially served with a pâté or bread spread.
- Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils hold up better to heat and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed.
- If you use a ready-made spice blend, be sure to read the label. These mixes often already contain salt, so factor that in or you risk over-salting the dish.
- I make these croutons all the time. Everyone loves them, kids and grown-ups alike.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Vegetable oil - 873 kcal/100g
- Rye bread molded - 217 kcal/100g
- Black bread - 217 kcal/100g
