Homemade croutons

This simple recipe is from my sister. It is really more of a guide than recipe. Adjust to your taste and how much bread you have.

Homemade Croutons:

Leftover/stale bread, cubed or torn.  I prefer sourdough.

celery salt

dry italian seasoning blend (parsley, basil, marjoram, thyme, savory, rosemary, sage, and oregano)

garlic powder

vegetable oil for frying

In a deep skillet, like cast iron, heat approx. 3 Tbsp of oil.  Toss bread cubes in seasoning  (approx 1 tsp of each) and then fry in batches. Remove with slotted spoon to paper towel lined plate or cooling rack over a baking sheet. Be careful not to burn. Cool completely and store in an air tight container for up to one week.

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