Kepta Duona Recipe: Lithuanian Fried Bread With Garlic & Aioli Dipping Sauce

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain offers more fiber, while stale bread reduces waste.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and health benefits.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach is nutrient-dense and dried herbs are more affordable.

Lay a few slices of black bread on a sheet tray to dry out for a few hours or overnight.

Rub each slice of bread with a clove of garlic on both sides.

Stack the bread and cut them into strips.

Add a few cloves of crushed garlic to a skillet with cold neutral frying oil over medium-high heat.

Bring the oil to a temperature of about 180 Celsius (350 Fahrenheit).

Remove the garlic if it begins to brown too much and transfer to a paper towel lined baking sheet.

Add the bread strips to the hot oil and fry, stirring carefully, until the bread is crispy and darkened, about 5 to 10 minutes.

Remove the bread from the skillet and allow to drain and cool slightly on a paper towel lined baking sheet.

Season the bread immediately with salt.

In a small bowl, combine two egg yolks, two cloves of grated garlic, a tablespoon of fresh lemon juice, and half a teaspoon of salt to make aioli.

Whisk together and slowly drizzle in 120 mls of extra virgin olive oil while whisking constantly until emulsified.

Serve the crispy kepta duona with the aioli.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens