Breadcrumbies

• 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

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.

kellogs, egg yolk, black pepper, basil, parmesan cheese, vegetable oil

Taken from food52.com/recipes/46873-breadcrumbies (may not work)