Fried Rye Bread with Garlic (Kepta duona)
Crispy sticks of Lithuanian rye bread rubbed with garlic and served with a rich garlic-cheese dip — a favorite beer snack.
Ingredients
- rye bread200 g
- garlic3 cloves
- hard cheese100 g
- mayonnaise60 g
- frying oil120 ml
- salt1 to taste
Instructions
Cut the rye bread into sticks about 1.5 cm thick so they hold their shape well while frying.
Heat oil in a wide skillet to about 170°C: there should be enough oil for the bread to be submerged about halfway.
Fry the bread in batches for 2–3 minutes on each side until deep golden and crisp. Don't overcrowd the pan, or the oil will cool down.
Transfer the finished sticks to paper towels to drain off excess oil. While the bread is still hot, rub it with one garlic clove and season with salt to taste.
For the dip, grate the hard cheese, mince the remaining two garlic cloves, and mix them with mayonnaise into a thick, moist paste.
Serve the fried bread warm or slightly cooled, with the garlic-cheese dip served separately for dipping.
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