Homemade Breadcrumbs

Homemade breadcrumbs are easy to make when toasted in a cast iron skillet!

 

Here are a few breads that make great crumbs…

Sourdough
French bread
Rye
Whole wheat or white sandwich bread
Leftover hot dog and hamburger buns

Seasonings to Add Great Flavor

• Garlic powder or minced garlic
• Onion powder
• Everything Bagel Seasoning
• Dried herbs (such as parsley, oregano, thyme, basil, rosemary)
• Paprika (for color and mild smoky flavor)
• Crushed red pepper flakes (for heat)
• Lemon zest (for brightness)
• Parmesan cheese (for umami and richness)
• Salt and black pepper
• Celery salt or celery seed
• Cumin or curry powder (for a more exotic flavor)

Customize the Crumbs

Whole Wheat: Use whole wheat bread for a nuttier flavor and added fiber.

Herb-Infused: Incorporate dried herbs like parsley, thyme, oregano or basil into the bread before toasting.

Spicy: Add cayenne pepper, paprika, or chili flakes to give a spicy kick.

Garlic: Incorporate garlic powder or finely minced garlic into the bread before toasting.

Sesame: Mix in toasted sesame seeds for extra crunch and nutty flavor.

Coconut: Add shredded dried coconut for a touch of sweetness and tropical flavor.

 

Uses for breadcrumbs

1. Coating for Fried Foods: Breadcrumbs are often used to coat chicken, fish or vegetables before frying to create a crispy exterior.
2. Binding Agent: They help hold ingredients together in meatloaf, meatballs and croquettes.
3. Topping: Breadcrumbs are sprinkled on casseroles, gratins and baked dishes for a crunchy topping.
4. Filling and Stuffing: Used in stuffing mixtures for poultry or vegetables.
5. Thickening Agent: Used to thicken soups and stews.

 

Qualities of Panko

1. Light and Crispy Texture: Panko breadcrumbs are lighter and airier than traditional breadcrumbs, resulting in a crispier coating when fried or baked.
2. Coarse and Fluffy: They have a coarser and more flaky texture, which helps create a crunchier exterior for dishes.
3. White or Pale Color: Panko is typically bright white or pale due to the use of bread without crusts and minimal processing.
4. Increased Absorption: Panko tends to absorb less oil and moisture, making fried foods less greasy and more crispy.
5. Made from White Bread: Usually produced from white bread without crusts, which contributes to its light color and texture.
6. Versatile Use: Ideal for breading and coating foods like tempura, chicken, seafood, and vegetables, providing a light, crunchy exterior.

 

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