Advertisement
Chart of Coatings for French-Fried Foods: No. 3
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
Ingredients
- Melted butter
- Fine, dry bread crumbs
Method
Dip foods to be fried first in melted butter, then in crumbs. Shake off surplus crumbs and fry.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe