Breadcrumbs are a funny ingredient. It’s not something you would normally eat by itself, but it has great power in many recipes. Whether it’s a binder for meatballs or a topping for a casserole (sorry, hot dish), breadcrumbs can complete a dish.
Growing up, especially with parents that owned an Italian restaurant (we are not Italian, just saying), we always had a can of Italian herb breadcrumbs in the cabinet for meatballs, meatloaf or for breading chicken to fry/bake. However, many of these, “seasoned,” breadcrumbs contain added sodium.
Given you can’t reduce the amount of breadcrumbs required for most recipes, here are a few tips to reduce sodium and get the power of the crumb for your next dish, Italian or otherwise.
Go Unseasoned
Breadcrumbs are first and foremost designed to absorb moisture and to crisp. Seasoned breadcrumbs do add a ton of flavor, but also add salt. You can get much of that same flavor without the salt by starting with, “plain,” or regular breadcrumbs.
Personally, I like unseasoned panko breadcrumbs. While they are available seasoned, the plain version is super versatile for any cuisine. From meatballs to fried fish, the large flaky crumbs deliver function and texture.
Plus, you can add the seasoning without adding the salt. If your recipe calls for Italian breadcrumbs, use the same amount of plain or unsalted and add a teaspoon or so of dried Italian herbs and maybe a bit of garlic and onion powders. You really won’t notice the difference, other than a less salty dish.
Make Your Own
While it’s convenient to purchase breadcrumbs from the grocery store, you can also quickly make your own.
Start with stale bread cut into chunks and optionally toast in a low temperature oven (250F degrees) for five to 10 minutes. Once cooled, place into a food processor or blender and pulse until you get the desired texture. You can even add dried herbs and spices at this point.
Homemade breadcrumbs can last up to six months in an airtight container in the freezer and are a fantastic way of reusing stale, leftover breads.
Swap the Crumb
While this won’t work for every recipe, you can swap the binding effects of breadcrumbs for other low/no salt starches.
One of my favorite Chinese meatball recipes calls for cornstarch, in a much lower quantity; think one tablespoon for each ¼ cup of breadcrumbs. Potato or corn starch won’t add seasoning, but you can adjust with other dried herbs and spices. A bit of trial and error will help you refine your recipe for both taste and texture.
What’s your favorite use of breadcrumbs? Share in the comments below!
#staysalty
Leave a Reply