Golden Crispies Breadcrumbs

Golden Crispies Breadcrumbs are a delicious topping for soups, salads, mac & cheese, and pasta.  I especially love them on Gnocchi with Herbed Ricotta.  

It’s hard to believe something so tiny could make such a difference but the flavor added to panko breadcrumbs from sage- and rosemary-infused oil, crunchy fried onions and some herbs and spices really helps to step these crumbs up.

I love to make them and keep them around (yes, I admit to scooping a spoonful into my mouth every now and then!) for the perfect opportunity.  You can use them just about anywhere and any time.

Begin by frying sage and rosemary in a neutral oil such as avocado or canola oil.  Once lightly crisped, remove the herbs to a paper towel.  

In the same skillet, add the panko breadcrumbs to the herbed oil and toast until they are golden brown.  Transfer the breadcrumbs to a bowl and add in the crunchy fried onions.  These are the onions that you use to top green bean casserole at Thanksgiving…you know which ones I’m talking about, right?  If not, go to this link.

Remove the rosemary leaves from the stems and crumble the fried rosemary and sage with your fingers.  Add the herbs to the panko/onion mixture along with the parsley, thyme and garlic powder.  Give it a stir and enjoy these breadcrumbs on anything that would benefit from a savory crunch.

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Golden Crispies Breadcrumbs

Makes: 8 servings

Prep Time: 10 minutes

Bake Time: 5 minutes

Total Time: 15 minutes

Ingredients

  • 1/4 cup oil (use a neutral oil like avocado or canola)
  • 4 sage leaves
  • 3 sprigs of fresh rosemary
  • 2 cups panko breadcrumbs
  • 3/4 cup crunchy fried onions, crushed
  • 1 tbsp chopped fresh Italian parsley
  • 1 tsp chopped fresh thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp Kosher salt

Instructions

Heat the oil in a skillet over medium heat. Add the sage and rosemary sprigs to the oil. The leaves should sizzle once they hit the oil. Fry for 1-2 minutes. Then transfer to a plate lined with paper towel.

Add the breadcrumbs to the same skillet and cook for a few minutes, stirring frequently, until golden brown and toasty. Remove from heat and move the breadcrumbs to a bowl. Stir in the crunchy fried onions.

Remove the rosemary leaves from the stem. Crumble the rosemary and sage with your fingers and add it to the breadcrumb mixture. Add in the parsley, thyme, garlic powder and salt and give everything a stir.

Sprinkle on pasta dishes, salads, soups, or any dish that could use a crispy, crunchy topping.

Recipe from Pinch of Yum

Ingredients

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