Best Olive Oil Fried Croutons Recipes

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BONNIE'S OLIVE OIL FRIED CROUTONS



BONNIE'S OLIVE OIL FRIED CROUTONS image

I found this recipe online. I was skeptical at first; however, this recipe is brilliant! These Croutons are absolutely wonderful, and we will be making them again and again. The Croutons are fried fast in extra virgin olive oil in a cast iron skillet. They are deliciously crispy on the outside with a tender bite, not crunchy...

Provided by BonniE !

Categories     Other Breads

Time 15m

Number Of Ingredients 6

1/3 cup extra virgin olive oil
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon garlic powder
kosher salt and coarse black pepper to taste
2 cups good rustic bread. i used a parmesan garlic bread.

Steps:

  • 1. ABOUT THE BREAD I used a loaf of garlic and parmesan flavored bread that I had just baked. Any rustic, good quality bread will do. Remove the crusts (because it gets too brown) and cut the two cups of bread into 1/2 inch cubes. No set rule here. They can be bigger if you want. You can even tear the bread instead of cutting it.
  • 2. ABOUT FRYING THE CROUTONS Be careful not to over-fry your croutons. You are going for crispy on the outside with a tender bite, not crunchy and crusty.
  • 3. THIS IS A FAST SIZZLE! Measure 1/3 cup extra virgin olive oil. Heat the oil in a cast iron or heavy skillet over medium high heat. Put in one cube and see if it sizzles, then if it does, add the rest of the cubes. Watch them carefully, because they toast fast. Turn the cubes to brown the sides. When they are all brown, turn the heat off and immediately salt and pepper the cubes, add the thyme, garlic powder and paprika and keep tossing them gently for about 30 seconds,
  • 4. Then remove the cubes to a paper towel to drain.
  • 5. They are wonderful on a tossed green salad like this one. They are hands-down so much faster to prepare and better tasting than the oven variety. Bon Appetit!
  • 6. Enjoy! We love these Croutons!

OLIVE OIL-FRIED CROUTONS



Olive Oil-Fried Croutons image

Categories     Bread     Dinner     Lunch     Fry

Number Of Ingredients 3

2 cup Rustic country bread to yield about 2 cups of 1/2-inch bread cubes, 1/3 cup EVOO, salt and pepper.
1/3 cup EVOO
1/2 teaspoon Salt

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.

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