Fried croutons are the crispy, chewy, garlicky, and just plain delicious topping you need in your life! These are the best croutons and absolutely perfect for any soup or salad you’re having. Tomato soup? Caesar salad? Potato soup? It’s all good!
Hello, all!
Today I decided that my absolute favorite croutons in the world needed their own post! They are simple to make, take every recipe they’re in to the next level, AND are so good that every other crouton will pale by comparison. These are the ones I make just about every time I need some crisp in my life.
Why are they awesome?
- Texture. Unlike regular croutons which are crunchy and dry, these are crispy on the outside and chewy on the inside.
- Flavor. The flavor of the olive oil comes through and gives them a rich fruitiness you can’t resist.
- Versatility. You can switch up the flavor profile easily by adding herbs or spices or using different types of bread.
What do you need?
- Bread. You want a sturdy, country-style loaf of bread. A flavorful bread is going to make the best croutons.
- Olive Oil. While this is not the time to break out your super fancy dipping oil, I would suggest an extra virgin variety which you enjoy.
- Seasoning. Garlic, fresh herbs, and spices are all great additions to the recipe.
- Salt. Do not skip! A sprinkling of kosher salt will finish your croutons off right.
How to make this
To make olive oil fried croutons, break up rustic bread into bite sized pieces. Then shallow fry the bread in oil and garlic until the bread is crispy and golden brown. Transfer to a plate and sprinkle with kosher salt.
A few tips and suggestions:
- You can cut off the crust or not as you please. Keeping the crust makes for a chewier crouton.
- I prefer a standard rustic bread (like a simple boule), however sourdough makes a great variation.
- Use a mix of olive oil and butter for even more flavor! Add the butter with the bread and let it infuse with the oil.
How to Use
- Caesar Salad. This is my favorite way to use these!
- Other Salads. All salads can be improved with fresh croutons.
- Soups. Who doesn’t love a little crunch in their soup?
- Baked dishes. Fry up the croutons and use them as a bread topping on gratins and other baked recipes.
- Pasta. I love pasta tossed with sauteed breadcrumbs. Send it over the top with croutons instead.
There you have it! The best croutons ever and ones I make regularly. š
If you try my recipe for Olive Oil Fried Croutons, I would love to hear from you in the comments with your experience and rating! And Iām happy to answer any questions you might have.
– Happy Frying, Annemarie
Olive Oil Fried Croutons
Ingredients
- 6-8 oz crusty dinner bread
- 4 tbsp olive oil
- 2 cloves garlic, smashed
- kosher salt
Instructions
- Cut the crusts off the dinner bread and break it into irregular crouton sized pieces
- Heat the olive oil in your skillet over medium low. Add the garlic and saute until just beginning to color, 2-3 minutes.
- Add the bread pieces and spread them out in a single layer in the skillet, turning to coat the bread in the oil.
- Cook at a low heat for 10-12 minutes, stirring as needed, until the croutons are golden brown and crisp on the outside. Adjust the heat if the croutons are browning too fast.
- Transfer the fried croutons to a towel lined plate and sprinkle with salt.
Notes
- Make ahead: Fried croutons are best eaten the day they are made. However, you can make them a few hours ahead. Or, if need be, reheat them to enjoy the croutons on a second day. To reheat, you can put them in a low oven for a few minutes or give them a quick saute in a skillet.
- Bread: Use a rustic country style dinner bread for the croutons. You want a bread which is sturdy enough to stand up to being torn and fried in oil.
- Variations: You can add a few sprigs of fresh herbs to the skillet as you saute (such as sage, rosemary, or thyme). Or you can sprinkle the finished croutons with your favorite spices (smoked paprika, cayenne, or a blend like Old Bay or cajun seasoning).
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