Perfect panko recipe to make homemade panko, a very crispy Japanese breadcrumb that absorbs little oil when used for frying and results in a dry and crispy fry. Panko can be found ready-made in supermarkets, but it can be easily prepared at home using the crumbs of white bread like sandwich bread or white loaf bread. Panko bread is perfect for breading meat, fish, and vegetables, as the coating becomes very crispy not only when fried but also when baked or air-fried. Now let’s see how to make homemade panko, and if you try it, let me know. Barbara
I recommend trying these recipes:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz white sandwich bread
Tools
- Food processor
- Blender
- Air fryer
- Air fryer parchment paper
- Air fryer paper liners
How to prepare homemade PANKO
Let’s start preparing homemade panko, if you are using white sandwich bread that doesn’t have a crust, otherwise if you are using white loaf bread for toast, then remove the crust and cut the bread into small pieces.
Place the bread pieces in the blender and blend to obtain coarse crumbs.
Spread the bread crumbs on a baking sheet lined with parchment paper and distribute them evenly to ensure even cooking.
Bake in a preheated fan oven at 250°F for 10 minutes, keeping an eye on it and stirring halfway through. The crumbs should be dry but white.
Remove it from the oven and let it cool completely on the baking sheet. Now the panko bread is ready to be used.
Cook at 375°F for 7 minutes, halfway through, open the basket and shake it so that the bread cooks perfectly.
How to store homemade PANKO recipe
Store it in the pantry inside an airtight container
