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pan-frying Cuban
Cuban Bread Croutons Recipe-3451

Photo by: Joseph De Leo
Comments: 0



  • Olive oil for frying
  • 4 to 6 (1/3- to ½-inch-thick) slices day-old Cuban or French bread


In a heavy skillet, heat about ½ inch of oil. When the oil is hot enough that a small cube of bread sizzles when dropped in the oil, add 2 or 3 of the bread slices at a time and fry, turning once, until golden brown, 1 to 2 minutes. Remove the croutons with a slotted spatula and drain well on paper towels.

© 2006 Beverly Cox

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and using 4 slices of French Bread.

118kcal (6%)
6mg (1%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
87mg (4%)
1g (7%)
9g (14%)
1mg (3%)

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