Best Fried Bread Crumb Topping For Vegetables Recipes

FRIED BREAD CRUMBS

Fried Bread Crumbs image

This is a MUST on top of my Sunday Sauce! Try this instead of plain old parmesan cheese! It's my great, great grandmother's recipe from Sicily!

Provided by nyc2ncmama

Categories European

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1 tablespoon garlic powder
1/2 teaspoon red pepper flakes (optional)
2 tablespoons olive oil

Steps:

Just a heads up-this takes a lot of attention or it will burn!
Preheat frying pan (medium heat). Mix all the ingredients together. Coat the entire pan with the oil. Add the bread crumb mixture and toss to absorb all of the oil. Keep tossing the bread crumbs evenly so they do not burn. Remove from the pan once they are a deep, golden color of tasty goodness!
Top off your bowl of spaghetti with this and you'll never want it any other way!

Nutrition Facts : Calories 94.6, Fat 4.8, SaturatedFat 1.4, Cholesterol 4.5, Sodium 288.2, Carbohydrate 9.1, Fiber 0.7, Sugar 0.8, Protein 3.8

BUTTERED BREADCRUMBS

Buttered Breadcrumbs image

Buttered breadcrumbs can be used to top casseroles and au gratin dishes or as garnish for vegetables. For extra rich buttered breadcrumbs, double the amount of butter. This uses Soft Breadcrumbs which I posted separately. Variations: Add to taste grated parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or toasted sesame seeds.

Provided by Debbwl

Categories < 15 Mins

Time 6m

Yield 6 Tablespoons

Number Of Ingredients 2

Ingredients

1 tablespoon butter
1/2 cup soft breadcrumbs, posted separately

Steps:

Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
If using any of the above mentioned variations add to the finshed buttered breadcrumbs.

FRIED BREAD CRUMB TOPPING FOR VEGETABLES

Fried Bread Crumb Topping for Vegetables image

This topping always reminds me of holidays at Grandma's. The only vegetable I ate as a kid was corn, but I hear Grandma used this topping on most of her vegetables. It really makes veggies just a little more special. I tend to only make it on holidays myself. I've never known anyone who's heard of bread crumb topping which is why I'm posting it. My aunt found the recipe in a Scottish cookbook and was even served vegetables with crumbs while on vacation in Scotland. Grandma was of German descent so I don't know how or why she started making vegetables this way. :) Homemade dried bread crumbs are the best, but I've used plain packaged kinds also.

Provided by nranger7

Categories Vegetable

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 2

Ingredients

4 ounces loosely packed dried breadcrumbs
3 -4 tablespoons butter

Steps:

Melt butter in a pan.
Watch carefully for butter to turn brown.
Remove from heat.
Add breadcrumbs and stir until well blended.
Sprinkle over cooked, drained vegetables.

PANKO-FRIED VEGETABLES

Panko-Fried Vegetables image

Provided by Mark Bittman

Categories appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Neutral oil (canola, grapeseed, corn) for deep-frying
1 1/2 cups cake flour, plus more for dredging
Salt and black pepper
2 cups panko (Japanese bread crumbs)
2 pounds assorted vegetables (like okra pods, baby zucchini, baby purple carrots, lotus root, asparagus, grape tomatoes, kabocha squash, Romanesco broccoli or cauliflower and onions), trimmed and sliced as needed.

Steps:

Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 43 grams, Carbohydrate 92 grams, Fat 49 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 827 milligrams, Sugar 1 gram, TransFat 0 grams

HERBY FRIED SHALLOT AND BREAD CRUMB CRUNCH

Herby Fried Shallot and Bread Crumb Crunch image

This recipe begins with shallots fried Southeast Asian style, starting in cold oil, with a method so simple you'll never do it any other way. You don't need a thermometer or any other special equipment - just patience and a careful eye. In exchange, you're rewarded with caramel-sweet shallots that crunch, then melt between your teeth. Next, rosemary, sage and stale bread crumbs take turns in the oil, crisping as they cool. Then, they're tossed with chopped parsley, thyme and a little flaky salt. From the moment the mixture is done, you won't be able to stop eating it. But if you wait, it makes the perfect topping for green bean casserole, potato gratin, or macaroni and cheese. Sprinkle it atop mashed potatoes doused with gravy, or just put a bowl of it on the table and let people do with it what they will - they'll probably end up putting some on every bite.

Provided by Samin Nosrat

Time 45m

Yield About 3 cups

Number Of Ingredients 8

Ingredients

1/2 large loaf stale country bread, crusts removed and diced into 1-inch cubes (about 5 heaping cups)
2 1/2 cups thinly sliced shallot rings (from about 7 shallots)
2 cups neutral oil, such as canola or safflower, for frying
Flaky sea salt
12 sage leaves (from 2 to 3 sprigs)
1/4 packed cup fresh rosemary leaves (from 4 to 5 sprigs)
3 tablespoons finely chopped fresh flat-leaf parsley leaves (from about 1/3 large bunch)
1 tablespoon finely chopped fresh thyme (from 8 to 9 sprigs)

Steps:

In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling - the constant bubble is key - continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.