I came into possession of a really big bag of panko. I rarely fry or make breaded foods. Can you think of other dishes that call for panko or innovative ways to use it?
QueenSashy is a trusted home cook.
I love crisping them in olive oil with garlic and using them as a crunchy topping for roasted vegetables. I sometimes will add lemon zest and parsley for a play on gremolata.
Also, you could make a lot of gratins, casseroles, etc. and top with the bread crumbs.
Nancy is a trusted home cook.
Make savory or sweet version of bread pudding (use panko instead of bread cubes);
Use panko to line baking pans for cakes and souffle pans for souffles;
Make dumplings for soup (use panko instead of matzo meal to make Japanese matzo balls);
Mix with some sliced or crushed nuts, a few chopped herbs & a bit of oil or butter to coat fish fillets before baking them;
Mix with cornmeal to make a version of cornbread.
If none appeal, and the bag is intact, take to your local food bank collection point.
amysarah is a trusted home cook.
A good way to use Panko - make pangrattatto, "poor man's parmigiana," for pasta: http://www.nytimes.com... Very tasty.
Susan W is a trusted source on General Cooking.
Toasted in oil or butter, panko makes an awesome topping for Mac and cheese.
Here are a few great recipes from around here that use up a good deal of crumbs:
I, too, often have an abundance of crumbs...
Chops is a trusted home cook.
In addition to the above Foodr2 recipes:
drbabs Cripspettes https://food52.com/recipes...
Foxesloveslemons' Spicy Korean meatballs (just made then AGAIN on Sunday!) https://food52.com/recipes...
i sometimes oil my casserole dish and then let panko stick to it before i put my mac and cheese ingredients in. it makes all sides of the mac and cheese crunchy.
What a good idea. This thread has me craving and making mac & cheese for dinner. I'm going to do this with my panko.
SASH, bread crumbs as filler; bread crumbs as binder; bread crumbs as crust:
-combine with melted butter and pat into quiche shell;bake;fill w/ quiche filling
--combine with minced clams ro shrimp etc.,egg, mayo, scallion, jalapenos, cilantro for baked clam fritters or stuffed clams
--soak in milk, combine with toasted almonds and pine nuts, parsley, lemon, evoo, garlic for moroccan taratour sauce
--combine with parm and melted butter as broiled topping for cassoulet or other stews
--combine w/ evoo and pan-toast to use for crunch in salads
Wow, what a great thread! Lots of good ideas for the bags (yes, more than one) of panko I have hanging around. Thanks all!
Micki is a software engineer at Food52
Mei Mei's kale salad! http://www.wearenotmartha... (Mei Mei is an awesome food truck/restaurant in Boston)
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