Croûtons

Croûtons

By
From
Leiths How to Cook
Makes
enough to fill a large storage jar
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 small loaf white bread, (unsliced)
500-750ml sunflower oil
salt

Method

  1. Cut the crusts off the loaf of bread and slice it 1.5 cm thick, then cut the slices into 1.5 cm cubes.
  2. Pour a 2 cm depth of oil into a saucepan or sauté pan and heat slowly over a medium heat until a piece of bread dropped into the oil browns in about 20–30 seconds. Shallow-fry a few croûtons at a time, keeping them on the move so they colour evenly.
  3. Once the croûtons have achieved a pale golden colour all over, remove them with a slotted spoon to a tray lined with kitchen paper to drain. Sprinkle with a little salt before serving. If not using straight away, transfer to a wire rack to cool, then store in an airtight container in a cool place for up to 1 month.
Tags:
Leiths School of food and wine
cookery course
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