Copycat Bluebird Deep Fried Croutons
This recipe only works in fat that has been used to fry other foods a few times. The restaurants that created these incredible croutons used their deep fryers to make them. They are perfect on salads and in French onion soup, or just as a delicious snack!
Ingredients
- 4 Dave's Killer Organic Hamburger Buns
- 2 cups 365 by Whole Foods Organic Canola Oil OR South Chicago Packing organic grass-fed lard OR South Chicago Packing Wagyu Beef Tallow OR a combination of previously used clean fats
- 1/3 cup Powdered parmesan cheese or freshly grated tossed with 1 tsp cornstarch
- 1 tbsp Frontier Co-op organic garlic granules
- 1 tsp Hain Iodized Sea Salt
- 1 tsp MSG (monosodium glutamate)
Instructions
- Heat fat(s) in deep frying pan to 350°F or just put a tiny piece of bread in the oil and gauge the heat level when it starts sizzling.
- Meanwhile, cut the buns into 1" cubes. In a small bowl, mix the parm, garlic, salt, and msg. Line a platter or rimmed baking sheet with paper towels.
- Preheat oven to 400°F. When the little piece of bread starts sizzling well, carefully lower a couple of handfuls of bun cubes into the hot oil with a spider or large slotted spoon. Or slide off of a plate.
- Adjust the heat to medium-high so as not to burn the cubes. Frying goes fairly fast so turn the cubes often to evenly brown on all sides. Remove to the paper towels to drain.
- When all the cubes are fried, transfer to a deep bowl and toss with the cheese mixture.
- Spread on a baking sheet and toast for about 3-4 minutes. Let cool then store in an air-tight container for a week or so.
Notes
The cubes need to float in the oil in a frying pan, or use a deep fryer and add an appropriate amount of the fats to fill to the required level.
To save the oil, let cool completely with the debris settling to the bottom. Then scoop off the top portion of clean oil and transfer to a stainless steel can or glass jar with a tight lid.
Tried this recipe?Let us know how it was!