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Fried Breadcrumbs

Fried Breadcrumbs

Get into the habit of saving your leftover bits of bread in a paper bag.

Fried breadcrumbs are great on green salads and bean salads, on pastas, in soup, on roasted veggies, and anywhere else you want to add some crunch to your munch.

Leftovers will last in the refrigerator for a month and the freezer for six months.


  • stale bread
  • olive oil
  • sun-dried tomatoes


  1. When you are ready to make fried breadcrumbs, put your stale bread in a plastic or cloth bag and smash it with a blunt object until it’s reduced to coarse breadcrumbs. Alternatively, you can smash it in a large mortar and pestle.
  2. To make one cup of fried breadcrumbs, transfer a cup of the breadcrumbs to a pan over low heat. Add 2 tablespoons of olive oil or oil from an anchovy tin, a jar of sun-dried tomatoes, or any leftover oil (but not used fried oil).
  3. Stir occasionally and watchfully for about 10 minutes, or until crumbs are golden brown.