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Caesar Fire Crackers
This Caesar Fire Crackers recipe takes the Southern snack formula and Caesar-izes it, bringing in the umami of Parmesan and the oil from a jar of anchovies.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 10 min👤 Stephanie Ganz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Mix ½ cup anchovy oil (from 2–3 large jars or tins of anchovies; see Cook’s Note), ½ cup vegetable oil, 2 Tbsp. Dijon mustard, 2 tsp. finely grated lemon zest, 2 tsp. garlic powder, and 1 tsp. freshly ground pepper in a large resealable plastic bag with a fork to combine. Add 8 oz. saltines (about 2 sleeves) and ¼ cup finely grated Parmesan and seal bag. Gently turn to distribute oil and seasonings evenly. Let crackers sit at room temperature at least ⏱️ 2 hours, or chill up to ⏱️ 12 hours, turning bag gently several times along the way to redistribute seasonings.
. Dijon mustard2 Tbsp. finely grated lemon zest2 tsp. garlic powder2 tsp. saltines (about 2 sleeves)8 oz
2
Place racks in upper and lower thirds of oven; preheat to 250°. Remove crackers from bag and arrange in a single layer on 2 parchment-lined baking sheets. Bake crackers, rotating baking sheets top to bottom and front to back halfway through, until golden, 15–⏱️ 23 minutes. Let cool on baking sheets at least ⏱️ 5 minutes before serving.
3
Season crackers with more pepper and sprinkle with more Parmesan just before serving if desired. Do Ahead: Crackers (without additional pepper and Parmesan) can be baked 10 days ahead. Store airtight at room temperature. Cook’s Note: Even as an oil hoarder, it can be hard for me to get much more than ½ cup anchovy oil at a time, so I extend that bounty by adding vegetable oil to however much anchovy oil I have to make 1 cup oil total. If you don’t have any anchovy oil on hand, you can use ½ cup extra-virgin olive oil and ½ cup vegetable oil.
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