March 29, 2016
1 Rating
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
  • 1 cup Kellog's Cornflake Breadcrumbs
  • 1/3 cup beaten egg yolk
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Dried basil and/or parsley
  • 3 heaping tablespoons grated parmesan cheese, plus approximately 1 additional tablespoon for sprinkling
  • vegetable oil, for frying
In This Recipe
  1. 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
  2. Combine all ingredients in a bowl until very well incorporated.
  3. 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.
  4. 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.
  5. Hoard several for yourself prior to announcing that the 'crumbies are done.

See what other Food52ers are saying.

  • Windischgirl
  • Jr0717

2 Reviews

Windischgirl May 4, 2017
Oh gosh, we'd make this all the time with the leftovers from breading schnitzel or chicken (how did we not worry about salmonella from raw meat juices back then?). During my daughter's vegetarian years, she'd happily eat this in place of our carnivore cutlets. We used to call them "bread" but I'm sure there's some cultural name for this original faux meat.
Author Comment
Jr0717 May 4, 2017
I'm sure every culture has a version, and I think the most fascinating part about the history behind them is that it's always tied to a family memory. They always seem to be a comfort food, and hearing about how they fit into different cuisines is a great learning experience!