Dishes crumbed with cornflakes possess a profoundly more attractive appearance and taste than the products fried in the traditional method. Cornflakes can be used to crumb or bake salty, as well as sweet dishes.
Of course, there are certain intricacies when working with this crunchy corn product, which if followed will make the food you've prepared absolutely irresistible.
To start off, it is good to crush the cornflakes in a mortar and pestle or in a blender. Roll the products in the crushed cornflakes right before dipping them in oil. For example, if crumbing chicken bites, dip the pieces successively in eggs, breadcrumbs, eggs again and finally, roll them well in cornflakes.
An important rule for making dishes with cornflakes is the high temperature of the oil in which they will fry. Before crumbing, the meat needs to have stayed in a marinade for a sufficient amount of time.
Fry the products until a golden crust forms, and after you take them out drain them on paper towels to get rid of the excess grease.
Processed cheeses are also quite a suitable product for crumbing with cornflakes. The intricacy here is to dip the cheeses in water, then in flour and egg, before rolling them in the crushed cornflakes.