Nubbins, Part 2

Just a quick update here, folks. This is what happens when the aforementioned nubbins are fried in seasoned bread crumbs instead of flour:


Note the darker color to the crust. Bread crumbs should only be used on fried things that are going in the oil for a short amount of time, and preferably at a lower temperature. Bread burns faster than raw flour does.


In cases like these, the crust comes out a bit crunchier, a texture I quite enjoy. Really, at this point, it's a matter of preference.

Now, if you'll pardon me... (nom)