Homemade panko simple and very tasty. The recipe I want to tell you about today is that of a special coating for crispy and delicious fried foods. Panko is a flaky coating typical of Japanese cuisine that is used to prepare fried prawns, croquettes, vegetables but also meat. Unlike traditional and more common breadcrumbs, the coating becomes particularly crunchy. It is obtained from the crumb of white bread or, even better, sandwich bread. Once plunged into hot oil it puffs up trapping air and creates a barrier with the result of a light and dry fry. To use it I recommend flouring the foods (fish, shellfish, vegetables or meat), then dipping them in eggs or in a batter and finally coating well with panko. It is not always easy to find at the supermarket, so welcome my Homemade Panko Recipe. Let’s run to the kitchen and make it together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: Grams 220
- Cooking methods: Oven
- Cuisine: Italian
- Energy 58.41 (Kcal)
- Carbohydrates 10.39 (g) of which sugars 0.65 (g)
- Proteins 1.95 (g)
- Fat 1.30 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.66 (g)
- Sodium 103.86 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Panko Bread
- 11 oz white sandwich bread
What you need
- Mixer
How to prepare Homemade Panko
If you use white bread remove the crust from the slices. If, like me, you use sandwich bread slices that have no crust, the operation will be even faster.
Cut the bread into small pieces. Transfer the bread to a food processor or blender. Pulse to obtain many small bread crumbs; 20-30 seconds is enough because the bread should not be too fine.
Spread the bread crumbs over a large baking tray in a thin layer. Let the bread dry thoroughly in a preheated conventional oven at 212°F for 25-30 minutes. When touched it should be hard and dry. Let it cool well in the open air for a few hours before storing it in a glass jar or container; this way it will keep for a long time.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
Panko keeps for 3-4 months but it is important that it is very dry. You can also freeze it in a food bag.
Panko keeps for 3-4 months but it is important that it is very dry. You can also freeze it in a food bag.
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