Light, crispy and delicious toasty panko bread crumbs seasoned with herbs. Fried shallots and garlic for extra crunch, perfect for topping on anything!
- neutral or light olive oil (enough to fill 1 cm of a small saucepan or skillet).
- 2–3 springs fresh rosemary
- 3–4 fresh sage leaves
- 1 1/2 tbsp (21 g) miso butter (or regular butter of choice)
- 1 cup (60 g) panko breadcrumbs
- 1 tsp (2 g) dried thyme
- 1 tbsp dried scallions or chives
- 1/3 cup fried onion chips 26g
- 3 tbsp garlic chips (8g)*
- 2 tbsp (20 g) sesame seeds
- 1/4 tsp salt, to taste
- 1 tbsp finely chopped fresh parsley (or 1 1/2 tsp dried)
- 1 tbsp nutritional yeast
- 1 – 2 tsp chili flakes
- 3 tbsp shiitake or mushroom chips, crushed
- 3 tbsp chopped nuts or seeds of choice
- Heat the oil in a small skillet or saucepan over medium heat. Add a sage to test the oil. It should sizzle right away, remove after 5 seconds. Add in the remaining sage and fry for 5 seconds, flip and fry for another 5 seconds. Use a slotted spoon to remove the leaves and place on a paper towel. Add the rosemary and fry for 5 seconds, flip and fry for another 5 seconds. Quickly remove herbs and place on a paper-towel lined tray.
- Pour remaining oil in a jar, leaving about 1 tbsp. This infused oil can be used in other dishes. Add
- Heat the oil in a small saucepan over medium heat. Test a sage, when it sizzles add remaining safe and rosemary. Stir with a slotted spoon. As soon as it bubbles, 20-30 seconds, remove herbs from oil and spread onto baking sheet.
- Add 1 1/2 tbsp of miso butter and let it melt. You want to keep this low heat, especially when using miso butter because miso tends to burn easily. Add the panko and cook for a few minutes, stirring often until golden brown.
- Remove from heat, transfer to a baking tray, and let it cool.
- Remove the rosemary leaves from the stems. Crush the rosemary leaves and sage between your fingers and add them to the panko. You can leave the fried onion and garlic chips as is if they’re already crushed, but if they have large pieces crush them in. Then add in the parsley, scallions, thyme, sesame seeds and salt. Toss until well combined. Use immediently or store in a air tight container in the fridge for up to 1 week or in the freezer for up to 2 months
- For the baking method, use 2 1/2 tbsp of butter and skip the oil. In a bowl mix the butter, herbs and salt.
- Add the panko and rub the herbed butter in.
- Spread on baking sheet to form a single layer. Bake until crumbs are toasty, about 10-15 minutes stirring every so often.
- Add fried shallots, garlic chips, toasted sesame seeds and salt to taste.
- Helpful Equipment: small saucepan or skillet, tongs, baking tray
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Recipe adapted from: NYC Times Herb Fried Shallot & Bread Crumb Crunch