Garlicky Crunchy Panko Bread Crumbs
A savory, crispy topping bursting with garlic, lemon, and umami-rich anchovies. Perfect for adding irresistible crunch and flavor to veggies, pasta, salads, and more. Make ahead and keep on hand for a quick flavor boost anytime!
Servings: 16 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 large cloves garlic, smashed and peeled
- 1/4 teaspoon red pepper flakes
- 4 anchovy fillets
- 2 cups plain panko breadcrumbs
- Grated zest of 1 large lemon (I used the zest of 2 small lemons)
- 1/2 teaspoon kosher salt
Instructions
- Gather and prep your ingredients.
- In a medium skillet, heat the olive oil and garlic cloves over medium heat, stirring often until the garlic turns golden brown, about 3–4 minutes. Then, to extract maximum flavor, press down on the garlic with a heatproof spatula for another minute or so. Remove the garlic cloves from the skillet and discard them.
- Add the red pepper flakes and anchovy fillets to the oil in the skillet. Mash the anchovies with your spatula until they completely dissolve into the oil.
- Stir in the panko breadcrumbs and cook, stirring occasionally at first, then more frequently, until golden and crisp—about 5 minutes.
- Remove the skillet from heat. Add the lemon zest and salt to the pan. Stir until the mixture is well combined.
- Transfer the breadcrumbs to a plate or bowl to cool completely, then store in a jar with a tight-fitting lid at room temperature for up to two weeks.
Notes
Serving size: 2 tablespoons
WW Points: 2
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) Make-Ahead Friendly: Once completely cooled, store the breadcrumbs in a clean, airtight jar at room temperature. They’ll stay fresh and crispy for up to 2 weeks. No Anchovies? No Problem. Don’t let anchovies scare you off—they melt into the oil and leave behind a rich, savory flavor (not fishy!). But if you prefer to skip them, try a small spoonful of white miso or a splash of soy sauce for umami depth. Perfect Crunch Topper: These breadcrumbs are like a finishing salt—just a pinch can make a dish pop. Try them on soups, salads, roasted veggies, pasta, risotto, scrambled eggs, or even avocado toast. Control the Heat: Red pepper flakes add gentle warmth. Feel free to dial it up or down based on your preference.
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) Make-Ahead Friendly: Once completely cooled, store the breadcrumbs in a clean, airtight jar at room temperature. They’ll stay fresh and crispy for up to 2 weeks. No Anchovies? No Problem. Don’t let anchovies scare you off—they melt into the oil and leave behind a rich, savory flavor (not fishy!). But if you prefer to skip them, try a small spoonful of white miso or a splash of soy sauce for umami depth. Perfect Crunch Topper: These breadcrumbs are like a finishing salt—just a pinch can make a dish pop. Try them on soups, salads, roasted veggies, pasta, risotto, scrambled eggs, or even avocado toast. Control the Heat: Red pepper flakes add gentle warmth. Feel free to dial it up or down based on your preference.
Nutrition
Serving: 2tablespoons | Calories: 53kcal | Carbohydrates: 5.8g | Protein: 1.1g | Fat: 2.9g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 129mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.4mg