Street Food
Garlic Rye Bread Croutons (Ķiploku Grauzdiņi)
Ingredients
- 500 g (1.1 lb) dark rye bread, cut into 2 cm cubes
- 500 ml (2 cups) sunflower oil, for deep-frying
- 4 garlic cloves, very finely minced
- 1/2 tsp salt
- Fresh dill, finely chopped, to garnish
Method
- Heat the oil in a deep, heavy-bottomed pot to 180°C (350°F).
- Fry the rye bread cubes in small batches for 1-2 minutes, until deeply golden and crisp; avoid overcrowding the pot.
- Lift out with a slotted spoon and drain briefly on paper towels.
- While still hot, toss the croutons in a bowl with the minced garlic and salt until evenly coated.
- Scatter with fresh dill and serve immediately while warm and crisp.
Introduction: A beloved bar and market snack, Ķiploku grauzdiņi are cubes of dark rye bread deep-fried until shatteringly crisp, then tossed in a generous coating of fresh garlic.
Cultural Background: A beloved bar and market snack, Ķiploku grauzdiņi are cubes of dark rye bread deep-fried until shatteringly crisp, then tossed in a generous coating of fresh garlic. Traditionally paired with a cold beer, they are found on nearly every pub menu in Latvia and sold hot from stalls at outdoor festivals.
Tips: Toss the croutons with garlic while still piping hot — the residual heat mellows the raw garlic bite and helps it cling evenly to the bread.
Variations: A lighter, oven-baked version tosses the cubes in a little oil and bakes at 200°C (400°F) for 10-12 minutes before adding the garlic.
Storage: Best eaten fresh and hot; leftovers can be kept airtight for 1 day but will soften.
Reheating: Reheat briefly in a hot dry pan or oven to restore some crispness.
FAQs:
Q: Can these be made without deep-frying?
A: Yes, the oven-baked variation gives a lighter but still satisfyingly crisp result.
Q: What is the traditional way to serve these?
A: Piled into a bowl alongside a cold beer, often as a shared bar snack.
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