Salty-crunchy-chewy perfection.
What you get when you fry bread in olive oil are golden-edged, crisp-tender croutons with the sort of warm olive fruitiness you can only get by frying. Sure, you can get croutons by tossing some bread in oil and sliding it into an oven. But the dry cubes you get that way are better as meal prep for a. As toppings for salads or greens, they can’t hold a candle to the fried version.
I know what you’re thinking—you don’t want to fry. Too splattery, too much of a mess. But what we’re talking about here is aWhat, do you think you can get croutons like that in anOlive oil-fried croutons can be made with bread that’s torn into misshapen pieces, or bread that’s cut into perfect square cubes. You can keep the pieces big or small, and make them garlicky, spicy, or herby.
First, pay attention to your ingredients. The better your bread, the better the crouton . And the more flavorful your olive oil, the more flavorful the fried bread . When you salt you croutons, salt them generously. And if you want to go one step further, sprinkle the croutons with a good chili powder, some sumac or a little smoked paprika. Alternatively, add a smashed and peeled garlic clove and a few sprigs of a fresh woodsy herb, like rosemary, thyme, or oregano, to the oil before heating it, leaving them in the pan as your croutons fry. The herbs will crisp and the garlic will poach, both releasing their flavor as they cook.
Finally, try to eat these croutons the same day you make them. The next day they’ll morph into more of an everyday baked crouton—and that, of course, is what you’re trying to avoid.
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