Panko is a Japanese type of breadcrumbs. It’s crispier and crunchier than regular breadcrumbs and works especially well as coating for fried foods. You can also very easily make it at home!
Now, you may be wondering what makes these breadcrumbs so special? Breadcrumbs are hardly a new invention after all. There are some real differences between ordinary breadcrumbs and panko however.
The first difference, is the type of bread they’re made of. Breadcrumbs can be made from any type of bread. For Panko however, only white bread will do. There are two types of panko. There is tan panko, made from the entire loaf and there is white panko, made from bread without the crust. It’s the white type of panko, that you’ll most often see in supermarkets.
The second difference is the texture. The bread used for ordinary breadcrumbs, is dried first and then pulverised to a sand-like consistency. The bread for Panko is first ground into large flakes, then dried to create a coarse crumb with fine slivers.
The final difference between both types of breadcrumbs is theire use. Ordinary breadcrumbs are great at bulking up meatballs or fishcakes. You can of course use panko for this as well, but panko works much better as coating for fried foods. Ordinary breadcrumbs tend to absorb a lot of oil. Panko absorbs a lot less, which makes the end result much crispier and crunchier.
While a box of panko breadcrumbs isn’t the most expensive thing in the world, making your own is still worth it. Firstly, if you ever run out of breadcrumbs while you’re cooking, you don’t have to leave the house to buy more. You can quickly and easily make some more! Secondly, it’s a great way of using up some white bread that’s past its best.
If you like this recipe, please share it with family and friends or on any of our social media pages. You can find us on Facebook, Instagram or Pinterest. If you want to be kept up-to-date on new recipes and posts, you can also follow us on bloglovin‘ or sign up to our newsletter.
Deprecated: strtolower(): Passing null to parameter #1 ($string) of type string is deprecated in /home/public/sites/www.tinydutchkitchen.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 376
Deprecated: strtolower(): Passing null to parameter #1 ($string) of type string is deprecated in /home/public/sites/www.tinydutchkitchen.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 376
Deprecated: strtolower(): Passing null to parameter #1 ($string) of type string is deprecated in /home/public/sites/www.tinydutchkitchen.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 208
Ingredients
|
|
- Preheat the oven to 140°C (285°f).
- Cut the crusts from the slices of bread and discard them (or feed them to the birds).
- Cut the bread into chunks that'll easily fit into your foodprocessor. Process the bread into coarse crumbs. Alternatively, you can crumble the bread with your hands. Make sure not to crush the bread however!
- Spread the crumbs out evenly on a baking sheet and put them into the oven for about 8 minutes. Make sure to stir the crumbs around a bit, halfway through the cooking time.
- Keep a close eye on the crumbs! The idea is to dry the crumbs out, without browning or toasting them.
- Let the panko breadcrumbs cool before storing them. You can store them in your cupboard in an airtight container. However, I tend to store them in the freezer. That way they keep for a very long time. Once you take them out of the freezer, they'll be defrosted and ready to use in about a minute.
