This week, we continue with our tips for using your leftover Panko breadcrumbs!
As often happens, we buy a bag of Panko breadcrumbs for a specific recipe, and after using the required 200g for the recipe, we carefully put the bag away in the cupboard, where we'll forget about it! However, it's an incredibly useful ingredient to always have on hand, as we'll show you below:
What to do with ... Panko breadcrumbs?
Frying, of course!
Panko breadcrumbs, made from fine breadcrumbs, are mainly used for frying. The principle is quite simple: dip the ingredients (shrimp, chicken tenders...) in flour, then in beaten egg, and finally in the Panko breadcrumbs. Heat vegetable oil to about 180°C in either a pan or a deep fryer and fry your ingredients until they are crispy and golden brown.
For ingredients to use, I recommend shrimp, of course, small chicken tenders, slices of eggplant...
Gratins!
Panko breadcrumbs are ideal for adding a little crispiness to your gratin dishes, as a substitute (or addition) for cheese, for example. I recommend sprinkling them over your gratins, stuffed tomatoes, and even your cassoulets to add texture to your dishes. It's a light breadcrumb, so it will add crunch and relief to the top of your dishes.
We recently shared a recipe for Mac and Cheese with Kimchi on Instagram, and we sprinkled Panko breadcrumbs on top during oven baking.
Poor man's Parmesan...
A great idea is to toast some breadcrumbs in a pan with butter or olive oil, a clove of garlic, and any other seasoning of your choice (aromatic herbs like thyme or rosemary), as well as salt and pepper. After a few minutes, stirring regularly, the breading will brown, and you can sprinkle it over a vegetable salad, risotto, or even pasta. The possibilities are endless, and you can imagine many combinations (lemon zest, gochugaru, ...).
And you? What's your favorite?
There you go, I hope these ideas help you continue emptying your cupboards! Feel free to tell me in the comments what your tips are for reusing your leftovers!
