Fried Bread Clog

• Day-old country-style bread from a loaf or loaves large enough to yield six pieces of bread cut as described below.
• Vegetable oil as needed

1. Cut the crust off the bread and trim the bread into six pieces, each approximately 3 1/2 x 2 1/2 x 1 1/2 inches.
2. Pour enough oil into a large, deep skillet to fill 1 1/2 inches.
3. Heat over medium heat to 350 F, or until a corner of one of the bread pieces gives off a lively sizzle when dipped into the oil.
4. Add half the bread pieces and fry, turning as necessary, until golden brown on all sides, about 5 minutes.
5. As they fry, adjust the heat under the pan to maintain a steady temperature.
6. Drain on paper towels and repeat with the remaining bread.
7. The zoccoli may be prepared several hours in advance.
8. If so, you can rewarm them in a low oven while preparing the mussels.

countrystyle bread, vegetable oil

Taken from www.epicurious.com/recipes/food/views/fried-bread-clog-375032 (may not work)