How to use Crunchy Panko Crumbs Delicously

Panko crumbs are a great thing to keep in the Storecupboard – they are perfect for perking up leftovers and just generally enhancing things. 

I used to buy them by the sack load when working in the BVI (I have a feeling they were much cheaper there) and used them mainly to make an uber crunchy version of Fish ‘n’ Chips.  But here are lots of other ways I like to use these lovely crunchy crumbs.

Panko Topped Pancakes

I have always have the last couple of pancakes after cooking everyone else’s, partly because I am a really nice lady and partly because I cook mine in an unhealthily large amount of oil so that the edges go all crispy.  Today, instead I poured the batter into the lightly oiled pan and then sprinkled the uncooked top with panko crumbs.  Once flipped and cooked on both sides this made a gorgeously crunchy pancake and is probably the way I shall cook pancakes for the rest of my life.

This is best with American thick and fluffy pancakes.

Pleased with this result I decided to try …

Panko Crusted French Toast

I’ve made a lot of French Toast in my time doing brunches and as I make it with a creamy custardy middle I am often asked for my recipe.  I haven’t really got a recipe, however, just a method which is …

For 2 thick slices of bread I whisk together 1 egg, ½ tsp caster sugar, 3 small drips of vanilla extract, 1 tbsp double cream and about 3-4 tbsp of milk.  Having soaked the bread I coat both sides with panko crumbs and fried in light olive oil till crisp and golden. Some useful hints …

~   Use soft white bread – it is rare that I recommend such a thing – not too fresh.
~   Cut the bread a little thick – maybe 20mm or ¾ of an inch or something like that.
~   Soak the bread for about 10 minutes rather than just dipping it in.

In both the above “recipes” the crisp golden crumbs capture the syrup and butter in a most edifying manner and the crunch is divine.

So that was breakfast.

I have also had two sudden lunches recently involving panko crumbs and shallow frying. 

The best way to make sure crumbs (panko or otherwise) form a crisp and stable coating is to have ready a plate of seasoned flour, a bowl of beaten egg and a roomy kind of box or bowl of crumbs ready. 

Coat whatever you are going to fry in the flour, dip into the egg and then shake about in the crumbs till completely coated. 

Monitor the time and temperature carefully whilst cooking so as to ensure that the crumbs don’t get too brown till the inside of the dish, whatever it is, is cooked and hot.  

Crisp Courgette Batons/Sticks/Crudité Things

I just coated the pieces of courgette as above and fried in a little olive oil paying attention and turning frequently.

Pan Fried Panko Crusted Brie

Avocado Fritters

Coat avocado slices in seasoned flour (well seasoned because avocado is rather bland), then beaten egg and finally panko crumbs and shallow fry in a little olive oil till crisp and gorgeous. 

Panko crumbs make a great coating on deep fried foods too.  I haven’t got a deep fryer and don’t fancy all that faff now but here are a couple of photos from my past …

Pankoed Fish & Chips

Here is a picture of Fish and Chips, as I did it back in the day, relaxing by the pool where I worked in the islands.

And these are …

Chicken Tenders coated with Panko and Sesame Seeds   

I served these with two dipping sauces; crunchy peanut & coconut and sweet chilli & lime.

I have also used panko crumbs mixed with grated cheese and sprinkled on gratins and pasta bakes and mixed with shredded coconut to coat spicy fish cakes.

I am so keen on using up leftovers I even wrote a book about it!

Read more here.