Kepta Duona
Kepta duona is a traditional Lithuanian snack made of sliced rye bread that is quickly fried till crispy. The bread is often split into thin strips before being pan-fried in oil, and it is rubbed with garlic (duona su esnaku), however newer variants are frequently topped with cheese (duona su sriu) or mayonnaise. This snack is frequently served in pubs and is frequently coupled with beer or giraffe (kvass).
Ingredients:
5-6 slices of black bread,4-5 cloves of garlic,Salt, for seasoning,250ml (1 cup) neutral oil, for frying,2 large egg yolks,2 cloves of garlic, grated,15ml (1 tablespoon) lemon juice,1/2 teaspoon salt,120ml (1/2 cup) olive oil
Instructions:
- Cut the tip off of one garlic clove and rub it over each side of the bread slices.
- Using a serrated knife, cut the bread slices into 5cm-long (2 inch) strips.
- Crush and peel the remaining garlic cloves. Add them to a skillet along with the cold oil. Over medium-high heat,bring the oil up to about 180°C (350°F). Keep and eye on the garlic and remove it from the oil as it begins to brown. Set is aside on a paper towel-lined baking sheet.
- Once oil comes to temperature, add the bread and fry until darkened and crispy, about 5-10 minutes. Remove from the pan using a spider or slotted spoon and let drain on a paper towel-lined baking sheet. Immediately season with salt.
- Allow the bread to cool for about five minutes before serving along with the fried garlic. It's best when served with a side of garlic aioli!
- In a small bowl, whisk together egg yolks, garlic, lemon juice and salt.
- One drop at a time and whisking constantly, slowly drizzle in the olive oil, ensuring that it is fully emulsified before pouring in more. You can increase the speed that you add the oil in as it begins to emulsify.
- Transfer to a dish or container and refrigerate until serving.
