Kepta Duona (Lithuanian Fried Rye Bread)

Then prep

• Cut the 8 slices of rye into strips about 3/4 inch wide.
• Finely grate the 3 1/2 oz cheese into a small bowl.
• Garlic, two jobs: crush 1 clove for the sauce, and cut 2 cloves in half for rubbing. Keep them separate.
• Add the 3 tbsp mayonnaise and the 1 crushed garlic clove to the grated cheese. Stir. This is the cheese sauce.
• Measure the 1/2 tsp salt into a small dish.
• Line a plate with paper towels. Set out a wide skillet, tongs and a serving plate.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 8 slicesdense dark rye bread, a day or two old
• 1/2 cupneutral oil, for frying
• 3 clovesgarlic
• 1/2 tspsalt
• 3 1/2 ozmild cheese (Gouda or similar), finely grated
• 3 tbspmayonnaise

Steps

1. Heat the 1/2 cup oil in the skillet over medium-high, until a bread crumb sizzles as soon as it goes in.
2. Put in one batch of bread strips, in a single layer.
3. Fry 1-2 minutes, until dark and crisp underneath.
4. Flip. Fry 1-2 minutes more, until dark and crisp outside but still slightly soft inside.
5. Lift the strips onto the paper towels to drain.
6. Rub the hot strips with the cut sides of the halved garlic cloves.
7. Repeat with the next batch until all the strips are fried and rubbed. Turn off the heat.
8. Sprinkle the strips with the 1/2 tsp salt.
9. Pile the strips on the serving plate. Spoon the cheese sauce over the top while they are still hot, so it softens.
10. Eat right away, with beer.

Notes

The standard beer snack in Lithuanian bars. If the oil is not hot enough the bread soaks it up and turns greasy. Untested. Written by Claude from the standard method, not from a tested source, and not yet cooked.