→ Fried bread for beer. The best recipes for croutons for beer. Flavored croutons for beer

Fried bread for beer. The best recipes for croutons for beer. Flavored croutons for beer

Bread croutons are a simple and versatile dish for many occasions. There are a huge number of variations and recipes for preparing this dish. Croutons for beer - classic snack served in bars and pubs. Quick snacks can be easily prepared at home. Their preparation does not require expensive products or a significant investment of time.

Product selection and preparation

For such a snack it is better to take a little stale bread. Of course, it must be free of mold and other signs of unsuitable food. Fresh ones can crumble a lot when cutting.

The slices or pieces should be about a centimeter thick - this way our slices will be well fried and not burnt.

To prepare them, you can use both white and black varieties of bread. It is preferable to prepare a beer snack from black bread. The white loaf is more suitable for sweet croutons for breakfast.

The crust of black bread must first be cut off, since during cooking it will turn into a cracker.

Recipe with salt

The simplest beer snack recipe for those who want to enjoy the taste of their favorite drink without filling it with spices.

Ingredients:

  • 4–5 slices rye bread;
  • 2 tablespoons of milk;
  • salt to taste;
  • 50–70 grams of butter.

How to cook.

1. Cut the bread into cubes.

2. Lightly moisten them in milk. It will give the finished croutons softness. Lightly add salt.

3. Fry in a frying pan in melted butter until golden brown.

Borodino recipe

Borodino rye hot croutons are made from the same type of bread. Suitable for fans of savory snacks.

Ingredients:

  • 4–5 slices of rye bread;
  • 1 tablespoon tomato paste;
  • red pepper and other hot spices to taste;
  • 1 egg;
  • butter for frying.

Step by step recipe.

1. Beat the egg well with a whisk, add tomato paste and seasonings.

2. Brush the pieces of bread with the resulting egg mixture.

3. Fry in hot oil in a frying pan.

Recipe with garlic

Ingredients:

  • 200–300 grams of bread;
  • 4–5 cloves of garlic;
  • sunflower oil for frying;
  • 70 grams of butter;
  • salt to taste;
  • greenery.

Preparation.

1. Fry the chopped slices in a frying pan in sunflower oil until golden brown.

2. Peel the garlic and pass through a press. Mix with salt and butter.

3. Coat warm croutons with garlic mixture.

Garlic croutons can be sprinkled with finely chopped herbs.

Recipe with cheese

Garlic croutons baked with cheese are already considered an exquisite type of snack. The cheese goes well with the taste of foamy beer.

Ingredients:

  • 5–6 slices of bread;
  • several cloves of garlic;
  • 80 grams of hard cheese;
  • salt.

Step by step recipe.

1. Cut rye bread into slices.

2. Coat them with garlic passed through a press, sprinkle with salt. Place the slices on top of each other like a sandwich and leave to soak for 10-15 minutes.

3. After time has passed, remove the remaining garlic and salt. Cut into portions and place on a baking sheet.

4. Dry in the oven at 180 degrees for 10–12 minutes until crispy. It is important that the croutons remain soft inside. To do this, you need to turn the bread pieces several times during the cooking process.

5. Sprinkle warm croutons with grated cheese. Bake for another 1-2 minutes.

In the microwave, a cheese snack according to this recipe can be made in 2-3 minutes.

Sauce recipe

Delicious and spicy black bread croutons can be complemented with any sauce. The most simple options are sour cream, mayonnaise, any kind of ketchup. We recommend trying the garlic sauce.

Ingredients:

  • 50 grams of sour cream;
  • 50 grams of mayonnaise;
  • 2 cloves of garlic;
  • greenery;
  • salt.

How to cook.

1. Mix sour cream and mayonnaise.

2. Add chopped garlic, finely chopped herbs and salt to the mixture. To stir thoroughly.

3. Place in the refrigerator. After 30 minutes, the crouton sauce is ready.

If you have people with different taste preferences, make several types of snacks. It will take a little time to prepare the croutons, but all guests will be happy.

Classic salty, spicy garlic, aromatic cheese - croutons come in different varieties, but they are all perfect snack for beer.

For your home, you can order delivery from the nearest restaurant or buy bags of crackers at the supermarket. But the first option will cost a pretty penny, and packaged crackers still taste nothing like real croutons.

It’s better to make this snack yourself, especially since it only takes 10-15 minutes to prepare.

We start by preparing bread preparations. In the store you need to buy a whole loaf of black bread.

Attention! Slicing is not suitable - the slices are too thin and will crumble. You can use a product that is too fresh, but it is better to let it sit for 2-3 days, then it will be easier to make bars of the required size from it.

You need to cut the bread with a very sharp knife. Optimal slice thickness: 1-1.5 cm. You should not make it thinner - the bread will quickly burn and acquire a rancid taste.

Pieces that are too thick will not cook inside. Choose the length yourself – it’s a matter of taste (some people prefer miniature “strips”, while others like to savor large croutons).

After preparing the bread, you can start garlic sauce and frying:

  1. Pour vegetable oil into a bowl (7 tablespoons for every 500 grams of bread).
  2. Pour 1-2 garlic cloves, grated on a fine grater, into the oil. You can use garlic powder, but then the snack will be less spicy.
  3. Heat the frying pan and pour a third of the garlic-oil liquid into it. Add a pinch of salt to the remaining mixture and pour in the bread bars.
  4. Once the oil in the frying pan begins to sizzle, lower the bread into it.
  5. When the croutons are covered with a golden crispy crust on all sides, place them on a paper towel to remove excess oil.

Ready-made croutons taste best warm, but you can also eat them after they have cooled. Just remember that cold appetizer will harden quickly.

With proper beer croutons, only the top part is crispy, while the center remains a little soft. This state can be achieved by frying in a frying pan (it only takes a couple of minutes to process each side of the croutons).

If you have cookware with a good non-stick coating, then you can do without using oil and then the dish will not get your hands dirty. Do not cover the frying pan with a lid during cooking - the steam will cause the bread to soften and not become crispy.

How to prepare garlic croutons for beer from Borodino bread is shown in the video:

With cheese at home

This option is good because when using different cheese varieties, you get croutons with a new taste.

A smoky flavor is obtained when using processed cheese. Maazdam, Radomer or Bilozgar will add sweetness. Lovers of salty foods should choose Poshekhonsky, Rossiysky, Kostromskoy. Soft creamy taste They give Cantal, Cheddar, Salers.

Classic croutons with cheese at home are made according to the following recipe:

  1. Prepare bread pieces at least 1 centimeter wide.
  2. Finely chop or grate the garlic (2 medium-sized cloves per 500 grams of bread).
  3. Mix with a small amount of butter until it reaches a porridge-like consistency and coat the top of the bread bars.
  4. Leave for 5 minutes so that the bread is soaked in garlic.
  5. Grate cheese (150 grams) on a fine grater.
  6. Heat the oil in a frying pan and lay out the bread bars. They must be removed immediately after a hard crust has formed. If you keep it on the fire, you will not get croutons with a soft center, but hard crackers.

After frying, dip the bread pieces with a paper towel and place them in layers on a plate. Sprinkle each layer with cheese shavings.

Reference! If the croutons are not immediately put on the table, then before serving it is recommended to put them in the microwave for 15-20 seconds so that the cheese melts a little.

The video explains how to prepare garlic croutons with cheese for beer:

Classic Garlics

Garlics are the English version of croutons. They were traditionally served in the last century and are still served with beer in all UK bars.

Unlike the garlic version, which was described at the beginning of the article, the bread bars are not dipped in garlic sauce before frying, and rubbed at the very end:

  1. Cut the bread into pieces of any size. Traditional garlics are quite large - 1.5-2 cm thick and 4-6 cm long (large slices are more convenient to rub with garlic).
  2. Heat the vegetable oil in a frying pan and place the bread in it. Fry until fried.
  3. While the pieces of bread are cooling, prepare the garlic - peel the cloves and fry them until soft (can be heated in the microwave for 10-15 seconds). Then mash them on a plate with a fork.
  4. Lightly grease slices of toasted bread fresh oil(you can use a pastry brush). Sprinkle coarse salt on top and add a little garlic mass. You can decorate with sprigs of greenery.

By the way, in English pubs they often offer Garlics with bacon. First of all, it's delicious and goes well with beer. Secondly, it’s filling and won’t let you get drunk ahead of time.

It's easy to do:

  1. The bacon is chopped and fried in a little oil until golden brown.
  2. Then the meat is laid out on large rye croutons and sprinkled with salt and finely chopped dill. That's it - the appetizer is ready.

Snack like in a restaurant

Toasts in the restaurant are prepared according to a standard recipe. “Trick” elegantly served with various sauces.

With bleu cheese sauce

Dor-blue cheese (100 grams per half loaf) finely chopped. Cream 20% (150 ml) is poured into a saucepan, when it warms up, cheese is added there and stirred constantly until completely dissolved. The finished sauce is poured into a gravy boat and served along with croutons.

If you want an original presentation, then the sauce is poured into a small glass (to cover the bottom) and slices of fried bread are dropped into it by the handful.

With sour cream sauce

This is a very simple option:

  1. To start, 5-6 tablespoons of sour cream (can be replaced with cottage cheese) are mixed with salt, pepper and 2 teaspoons of lemon juice.
  2. If you want more spice, it is recommended to add a little ginger and grated garlic (the amount of spices is selected according to your taste).

Sauce recipes with photos

If you're hungry, you can go with beer croutons with pasta.

First, fry the bread slices in oil (the pieces should be quite large - at least 4 centimeters in length). Then you need to dry the pieces with a paper towel and apply a “spread” on them.

Egg-mayonnaise paste

1 garlic clove, 2 hard-boiled eggs and processed cheese rub on a fine grater. Add 2 tablespoons of low-fat mayonnaise (you can replace it with sour cream, but then add pepper and a little salt for spiciness). Mix thoroughly and spread on croutons.

With fish

Sprats go well with rye croutons.

It is enough to grease the toasted pieces of bread with butter, add a little salt, add a couple of circles of pickled cucumbers and 1-2 fish (depending on the size of the croutons). The end result is satisfying and delicious snack for beer.

With homemade pesto

Wash the bunch of basil and let the leaves dry thoroughly. Next, put them in a blender along with 1-2 cloves of garlic, add a little salt and 3 teaspoons of olive oil. Grind all ingredients to puree.

If you don't like the taste of basil, you can replace it with spinach.

With tuna

Tuna croutons are very popular in restaurants.

You can easily prepare them yourself at home:

  1. Fried rye bread bars are coated on top olive oil, lightly salted.
  2. Pieces are laid out on top canned tuna and half a boiled quail egg.
  3. For beauty, you can decorate such sandwiches with chopped tomatoes and herbs.

You can make a paste from tuna, which is either immediately applied to croutons or served in a gravy boat so that each guest dips the fried bread into it themselves.

Making delicate fish cream is simple:

  1. For one can of canned tuna we take 2 boiled eggs, 2 cloves of garlic, 3 teaspoons of olive oil and one spoon of lemon juice.
  2. Mix everything in a blender (you can grind it by hand with a fork, but it’s so difficult to achieve a uniform consistency), add a little salt and pepper to taste.

Other options

For a change you can try original options toast for beer.

For example, use onion instead of garlic:

  1. You must first chop it very finely and fry it until golden brown (do not overfry it - make sure it remains soft).
  2. Add a spoonful of oil, a little salt and pepper to the onion, and then mash everything with a fork (you can grind it with a blender).
  3. Carefully dip the prepared bread bars in the resulting mixture and then fry until crispy.

Another interesting option toast for beer suggests Using soy sauce:

  1. Pour it into the pan so that it lightly covers the bottom. Add chopped garlic there and leave for 2-3 minutes.
  2. Then add the sliced ​​bread, mix thoroughly until it is soaked, and leave until done.
  3. There is no need to salt such garlics. Additional sauce is also not required, since the taste is already very bright.

If you want a more satisfying option, then you can serve smoked meat with cucumbers with soy croutons.

Swiss version of beer toast It’s done like this: cut the bread into small slices and lightly fry on both sides in hot oil. Then the bread pieces are taken out, and 25 ml of beer is poured into the same oil and grated cheese is poured in.

The mixture is constantly stirred until it turns into a viscous mass. Then the bread is placed there again, mixed with cheese gruel and fried a little more on all sides. These croutons can be served hot or cold.

There is an Italian version of croutons:

  1. Cut the rye bread into pieces, soak it in salted milk and fry on both sides in hot oil until crispy.
  2. Then sprinkle each piece with chopped dry tomatoes and add a little paprika.
  3. It is recommended to serve with red sauce (a mixture of tomato paste, onion, ginger, garlic and white wine).

Finally, we note that for all the above recipes you can use not only black, but also white bread.

But traditional snack Toasts made from the rye variety are considered to go with beer, as it goes perfectly with the intoxicating taste of the foamy drink.

Salty and spicy snacks are more suitable for beer. That is, garlic croutons from Borodino bread are simply perfect. This crouton recipe is, in general, also the simplest: minimum time, maximum result.

Now let's get down to business. We will cook croutons with garlic in a frying pan. If it has a thick bottom, so much the better.

Garlic croutons: recipe with photos

You will need:

  • Borodino bread (large loaf),
  • 4 large cloves of garlic,
  • coarse salt,
  • sunflower oil.

From equipment:

  • pan,
  • spatula and fork,
  • garlic press,
  • paper napkin.

A large loaf of brown bread will make about 4 medium-sized pans worth of toast.

Ready? Go!

1. First of all, crush the garlic and pour it with a small amount of oil. The oil will be saturated with garlic aroma, and the croutons will taste better.

2. Now we begin to prepare the bread. We mercilessly cut off all the humps from all sides. The smoother the croutons, the better the roasting.

3. Cut the bread cube into bars approximately 1.5 x 1.5 cm in cross section. If the bread is porous, even more is possible. The bars for the garlic croutons should turn out approximately the same.

4. Pour sunflower oil into a frying pan in a thick layer (0.5 cm). When it warms up, throw in some of the garlic and a little salt.

All my crouton preparations fit into 4 frying pans, so I laid out 1/4 of all the garlic at a time - a clove at a time per frying pan.

The frying temperature is medium if you have a pan with a thin bottom or slightly higher than medium if the bottom is thick.

5. When the garlic is slightly fried, tightly lay the bread bars of garlic croutons on it.

6. Using a fork and spatula, turn the croutons over. During! You shouldn’t leave the stove: each next side is fried one and a half times faster than the previous one.

7. Garlic croutons according to my recipe are almost ready. During frying, they absorbed a considerable amount of oil. Who knows, I don’t want to get a beer belly. That's why We put the croutons on a napkin - in a couple of minutes it will take away the excess oil.

8. Sprinkle the croutons with coarse salt and serve.

In addition to all that has been said, you can:

  • put the croutons in a well,
  • sprinkle hot croutons with grated cheese,
  • buy black bread with seeds for croutons,
  • replace sunflower oil with olive oil or fry croutons in melted lard,
  • make it simple for croutons cream sauce(grated cheese, sour cream, herbs, garlic, salt; instead of cheese, you can add grated cucumber and a drop of lemon).

By the way, croutons according to my recipe are an excellent addition not only to beer. They go well with broths and add piquancy and flavor to borscht. Take note.

When husbands often disappear in bars with friends, wives are often indignant. Here you need to be able to control the situation, and sometimes use some tricks to change your husband’s behavior. So it was with me, when my husband relaxed with friends at a bar on Fridays, watched football and had fun. This situation was not entirely pleasant for me. First, I started asking my husband how he spent the evening, if he was hungry. It turned out that the bar serves very tasty and filling croutons with beer. These croutons are made from black bread and garlic. This is where the spark worked for me. We need to learn how to cook croutons from black bread with garlic, just like in a bar, so that my husband doesn’t go anywhere and is at home more often. Now my husband is at home more often, and I sometimes allow him to invite friends. Of course, they watch football, but they are all under my careful supervision. And sometimes I give everyone a treat.




Required Products:
- 400 grams of black bread,
- 3-4 cloves of garlic,
- salt and black pepper according to your wishes,
- 1.5 tables. l. olive oil.

How to cook with photos step by step





Cut the black bread into long strips to make croutons of the same shape.




Spray the bread with olive oil, but do not fill it. So as not to overdo it. There should be a few drops of oil on each piece of toast.




Salt the croutons and maybe pepper them with ground black pepper. Salt and pepper will give the croutons the desired flavor. You can give croutons the taste of meat using any meat seasoning. There are also chicken mushroom seasonings available in stores, so use whatever seasoning you like.






Place the croutons on a baking sheet and dry them in the oven for 5-7 minutes at 180°. The croutons should be crispy, but not burnt. If you bake longer, it is better to set it to about 150-160°.




Remove the croutons from the oven, place them in a container and only now squeeze the garlic into the black croutons through a press. Cover with a lid and shake to mix the garlic with the croutons.




Now fragrant and delicious croutons serve to the table. Brown bread croutons with garlic will become best snack. Bon Appetite!
And this is how you can cook it

Garlic croutons and two sauces for them. One with sour cream, pickles and cheese sauce, the other with sour cream, mustard and a zest of Tabasco.

How to make garlic croutons

I looked through and tried several of the most popular crouton recipes and was left perplexed. To be honest, it turned out completely different from the bars. Too dry or, on the contrary, greasy, sticky and not aromatic. This will not work. Real garlic toast should be crispy on the outside and slightly soft on the inside. They should not be crumbly or lightly fried around the edges. And of course they must be garlicky. And not only the taste, but also the aroma must be appropriate.

The recipe involves three steps. First, the bread cut into cubes will need to be slightly dried in the oven. This will allow you to quickly get rid of excess moisture. The main thing here is not to overdo it. Need to check the bread. If it is already dense on the outside, but feels that the inside is still soft, it’s ready. Time to get it.


What beer do you choose? Light or dark? Filtered or not?

The second step is to fry the future garlic croutons on all sides in a frying pan on vegetable oil. At the same time, you can add some aromatic seasonings to the oil. For example, I prefer thyme. Fry in batches so that each block becomes golden brown on all sides. Place the finished croutons on a paper towel to remove excess oil.

Lastly, we will add taste and aroma. To do this, prepare several large peeled garlic cloves in advance. There is no need to squeeze or cut them, otherwise the juice will be lost. Simply take each crouton and quickly rub the garlic all over the surface. The aroma will be divine! And don't be afraid, it's not as long and labor-intensive as it seems.


Crispy on the outside, but soft on the inside, perfectly dried, garlic croutons from Borodino bread just like in a bar

Sauce for croutons with garlic

Typically, while my garlic croutons are cooking, I make the sauce. It is as important as the croutons themselves. I tried many options and settled on one that came out naturally, even by accident.

The sauce will require rich sour cream. It’s the fatty one, 25% - 30%, the other one doesn’t work so well. In addition, let's take a little cheese sauce. You can take Heinz or any other. And of course, pickled cucumbers and some chopped herbs are simply needed as the final element. Consolidation! Have a nice evening, friends.


Have a nice evening with garlic croutons and delicious sauces from site

Nutritional value (per 100g)

  • Calories: 212.84 kcal
  • Carbohydrate content: 27.45 g
  • Fat content: 8.61 g
  • Protein content: 5.63 g

Garlic croutons

 

 
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