Steps to Make Tasty Butter-fried Garlic Croutons

Butter-fried Garlic Croutons Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad. (I also used garlic powder for both garlic batches, mixing it in the melted butter). I put Parmesan cheese on one butter batch and the olive oil batch.

Here is the best “Butter-fried Garlic Croutons” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Butter-fried Garlic Croutons

1. Take 3 of rye bread rolls, dry.
2. You need 2 clove of garlic.
3. Make ready 3 tbsp of butter.
4. Make ready 1 tsp of see salt.

All you need is some stale bread, butter (or olive oil), and something for flavor such as Parmesan.This pan fried crouton recipe is convenient and quick for a last minute addition to many things.The word crouton comes directly from the French word croûte, meaning crust.They have been added to soups for centuries, and the grand classic French onion soup is always crowned with crunchy bread. fresh garlic in the butter with some garlic powder as well.

Butter-fried Garlic Croutons step by step

1. use slices of bread or bread rolls that are 2 or 3 days old and already a bit dry.
2. slice the bread in slices.
3. rub each slice on both sides with garlic.
4. dice the bread.
5. warm the butter in a pan.
6. fry the croutons in melted butter in about 5 Minutes, stirring constantly. do not let it burn!.
7. spread sea salt over the crispy croutons and use in salads, soups, as a snack….

Add this paste to butter along with basil, salt and pepper.Apply generous amounts of oil on a baking tray.Making croutons can be a fun and easy project for anyone.

Any excuse to make and eat these homemade croutons is welcome in our houses!Recommended Tools for these Homemade Croutons.We highly recommend using a stainless steel pan for frying these babies up.If you can do this several hours in advance so that the garlic really infuses the fat, even better.Just be sure the garlic is very finely grated.