Breadcrumbs

Dried breadcrumbs are bread that has been baked, dried and ground into fine crumbs. They keep for months in the cupboard, unlike fresh crumbs, and give a crisper, more even coating. Turkish and Middle Eastern kitchens use them for koftes and fried vegetables, and Sri Lankan cooks roll fish cutlets and patties in them before deep frying.

Fine crumbs give a smooth, tight crust on cutlets, croquettes and chicken escalopes. Coarser crumbs, such as Japanese panko, give a lighter, more jagged crunch. Breadcrumbs also bind mixtures: a spoon or two firms up shami kebabs, aloo tikki or a meatball mix that is too wet to hold its shape. Toasted in a dry pan with a little butter and garlic, they make a crunchy topping for baked pasta or vegetables.

For a coating that does not fall off, dust the food in flour, dip it in beaten egg, then press it into the crumbs and chill for twenty minutes before frying. Keep oil at a steady medium heat so the crumb browns while the centre cooks. Seal the pack after opening and store it somewhere dry. Breadcrumbs belong to baking, sugar and desserts; for other coatings, see gram and corn flour and cornflour.