Crispy Shokupan Crusts are fried bread crusts coated with sugar. They are not the healthiest, but they’re a cheap and delicious homemade snack. Many of us make sandwiches at home and cut off the crusts from the bread and throw them away. Next time you make sandwiches, save those crusts! Simply deep-fry the bread until nice and crispy, coat with sugar, and that is it. If you want flavor twists, add some cinnamon or Kinako (soybean flour) to the sugar. To avoid the bread becoming greasy, deep-fry at a higher temperature. But be careful not to burn it at the same time. Fry the crusts, stirring constantly until they’re nicely browned and light. Eat them while still warm; they are absolutely delightful! Hope you give it a try!
Crispy Shokupan Crusts
Deep-fried bread crusts are coated with sugar or Kinako (soybean flour) sugar.
Equipment
Ingredients
- 32 pieces crusts of shokupan or any toast bread (from 8 slices of bread )
- deep-frying oil
- 1/4 cup sugar
Kinako Sugar
- 2 Tbsp Kinako (soybean flour)
- 2 Tbsp sugar
Instructions
- Cut the bread crusts into bite-size pieces. Spread 1/4 cup sugar on a tray. Make Kinako sugar by mixing sugar and Kinako together, and spread it on a dish. Set them aside.
- Heat the oil over medium-high to high heat. Cook the crusts until crispy and golden brown, stirring constantly. Then, strain them.
- While crusts are still warm, coat them well with sugar or Kinako sugar.
