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Author Notes: Whenever anything gets breaded in our house, there is always, purposefully, leftover breadcrumb and egg when all is said and done. Why? Breadcrumbies. These were the magic treat of my childhood, and I would wait by the edge of the counter when my mother was cooking to get a 'crumbie to hold me over until dinner. Crunchy, warm, salty, and squishy in the middle, they're almost better than the main dish themselves. —Jr0717
Makes approx. 6-8
cup Kellog's Cornflake Breadcrumbs
cup beaten egg yolk
teaspoon black pepper
teaspoon Dried basil and/or parsley
tablespoons grated parmesan cheese, plus approximately 1 additional tablespoon for sprinkling
vegetable oil, for frying
- All measurements are approximate, as these are usually made from leftover breading and egg wash. The batter should be just thick enough to be scooped with a spoon, but not so thick that it can be shaped. Add more breadcrumb or egg as necessary
- Combine all ingredients in a bowl until very well incorporated.
- When one side of the breadcrumbie is firm, flatten very slightly. While frying, line a plate or pan with paper toweling and sprinkle the paper toweling with extra grated cheese.
- Fry until both sides are golden and crisp around the edges, and remove to the paper towel-lined plate to drain and cool slightly. While hot, sprinkle with additional cheese.
- Hoard several for yourself prior to announcing that the 'crumbies are done.
- This recipe was entered in the contest for Your Best Recipe with Parmesan
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