When bread loses its freshness over time, it becomes optimal for turning into panko breadcrumbs you can use to create crispy appetizers and fried favorites. It’s a flavorful coating for breaded meats and vegetables, or as a crunchy topping for casseroles. Stale bread becomes a treasure trove of possibilities for your next culinary adventure — such as the eggplant Parmesan pictured here.
Cut off bread crusts and discard. Dice bread into evenly sized cubes, approximately 1/2 inch. Discard any crumbs, as they soak up the oil and fall through the fryer basket. Spread oil on the bottom and sides of a large container or bowl with matching lid. Pour in diced bread; cover and toss to coat. Sprinkle lightly with salt; cover and toss once more. Fill fryer basket with a loose single layer of bread cubes.
Cook on air fryer setting (300 F) 3 minutes, rotate tray 180 degrees and continue cooking, keeping a close eye until lightly toasted. Set tray on a heat-safe surface until cooled, then toss cubes into food processor and pulse into small crumbs. Store in an airtight container in pantry for up to a week, in fridge for up to a month, or in freezer for 3 months. Makes approximately 1 cup.
*makes about 3 cups of crumbs
Per serving: 70 calories, 3 grams fat, 0 grams saturated fat, 10 grams total carbohydrates, 0 milligrams cholesterol, 70 milligrams sodium, 0.5 gram fiber, 2 grams protein.
