Pan-Fried Shredded Wheat

Cook’s Note: The secret is not letting the shredded wheat soak. A quick dip in the warm salted water followed by gently squeezing out the excess moisture gives you a soft center while allowing the outside to brown and crisp in the butter.

And I think this is exactly the kind of recipe that belongs on Samantha’s Cookbook—simple ingredients, inexpensive, unusual today, and very much the sort of recipe that can disappear if nobody writes it down.

We could even call it “Old-Fashioned Pan-Fried Shredded Wheat”. I think that name fits it beautifully.

Ingredients

• 4 whole-size shredded wheat biscuits
• About 2 cups warm water
• ¼ teaspoon salt
• 2 tablespoons butter, plus more for serving
• Granulated sugar, to taste

Directions

1. Pour the warm water into a shallow bowl and stir in the salt.
2. Heat a skillet over medium heat and melt about 2 tablespoons of butter, coating the bottom of the pan.
3. Working with one shredded wheat biscuit at a time, place it into the warm salted water. Wet one side, turn it over to wet the other side, and immediately remove it. You don't want to let it soak.
4. Gently squeeze the biscuit between your hands to remove the excess water. Try to keep the biscuit intact.
5. Place it directly into the hot buttered skillet.
6. Repeat with as many biscuits as will comfortably fit in the pan without crowding.
7. Fry over medium heat until the bottom becomes golden brown and slightly crisp, then carefully turn it over.
8. Brown the second side, adding a little more butter to the pan if necessary. Keep the heat moderate so the shredded wheat becomes crisp without burning.
9. Transfer to a plate while hot.
10. Spread a little butter over the top and sprinkle generously with sugar.
12. Serve immediately while the outside is warm and crispy and the inside is tender.