Croutons - 2 Ways

Woody’s Smorgasburger Garlic Croutons

Woody’s deep fryer was filled with decadent peanut oil, bread cubes (left over hamburger buns or day-old bread) were placed in fryer baskets and cooked until golden.  Still hot they were tossed in a bowl with liberal amounts of garlic powder and parmesan cheese. The staff loved to dip them in Ranch dressing and snack on them while they were still warm, we often had a hard time keeping them around for the customers.

 8 or more slices     Bread, cubbed

              2 cups     Peanut Oil

                             Garlic Powder

                             Parmesan Cheese

Heat oil to 370°F.  Place bread cubes in oil, try to keep all cubes pushed down, so they brown evenly.  When crisp and golden brown, quickly remove from oil to a screen or sieve, and shake to allow some of the oil to drip off.  Then quickly transfer to a bowl and sprinkle with garlic powder and Parmesan cheese to taste.

 These croutons are best eaten the day they are made.  They tend to get soggy if stored for more than one night.

 

A Healthier Crouton

                1 loaf     Baquette, cubed

                 3 Tb     Olive Oil

                 1 tsp     Garlic Powder

                 dash     Salt

                 dash     Cayenne Pepper (for a little kick)

Preheat oven to 375°F.  In a large bowl with cover, mix olive oil, garlic powder, salt and cayenne.  Place cubes in bowl, cover and toss to evenly distribute the oil and seasoning.  Place cubes on a cookie sheet in a single layer.  Place in oven, after 10 minutes check and toss lightly.  Continue to check until cubes are toasted golden brown.  Store in airtight container.