Breadcrumbs made in Japan and sold commercially are known as panko. Yet homemade fresh breadcrumbs are far tastier than store-bought product.
You can easily make breadcrumbs at home . A regular loaf of store-bought sandwich bread is the easiest to work with and yields beautiful results. Or you can use any type of leftover bread you’ve got to hand (sourdough, bagels, etc) as long as it is sugar-free. You want to avoid bread containing sugar because it tends to burn easily when fried (I learnt this the hard way using challah.)
Simply blend in a food processor to make breadcrumbs. But avoid over-blending. Aim instead for slightly larger crumbs to enhance crispiness and volume.
Fresh breadcrumbs can be fried to a crispy, tasty finish. There’s no need to dry them if you’re going to use them right away.
Still, if healthy eating is your priority over texture and taste, then drying the breadcrumbs is a good idea as it reduces moisture content. This helps reduce oil absorption and makes the fried product healthier.
Drying will also help keep them longer if you are not going to use them immediately. And in that case, as you will need to store them, drying will help prevent mold too.
If you’re not using them straight away, dry them by placing spread out on a plate (without covering with plastic wrap) in the refrigerator for a few hours, or heating them in the oven (at 100°C for about 10 minutes) or microwave (at 350W for about 4 minutes).
After drying, store them in the fridge or freezer in an airtight container. It’s best to use them within the bread’s shelf life. If frozen, they’re best consumed within two weeks.
Method
- Place the bread in a food processor and blend for 15~20 seconds to make fine breadcrumbs.
- Here, I use one slice of sandwich bread, which is about 40 grams (2/3cup breadcrumbs).
2. Spread the breadcrumbs out on a plate. Ready for use, or store them to use later.
Did you make this recipe?
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