Air Fryer Sourdough Discard Crispy Anchovy and Olive Oil Breadcrumbs
Transform sourdough discard into savory, umami-packed breadcrumbs using the air fryer. Blended with anchovies, garlic, and good olive oil, these crispy breadcrumbs develop a deeply flavorful, golden crust in minutes. Perfect for topping pasta, vegetables, fish, or soup—a sustainable way to use discard that tastes anything but wasteful.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Makes
- About 1 cup (240 ml) breadcrumbs
Steps
Before you start
- Preheat air fryer to 375°F (190°C) for 3 minutes
- Have sourdough discard at room temperature
- Pat the anchovies dry with paper towels to remove excess oil
Blend sourdough and anchovies
- Add sourdough discard and patted-dry anchovy fillets to a food processor.
- Pulse 5–8 times until the mixture is broken down into coarse crumbs, about the size of breadcrumbs.
- The mixture should be chunky, not smooth.
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Ready when: Mixture resembles coarse wet breadcrumbs with visible anchovy pieces
Tip: Do not over-blend; the texture should be crumbly and rustic, not a paste.
Toast garlic and add oil
- Heat the olive oil in a small pan over medium heat.
- Add minced garlic and cook, stirring constantly, for 30–45 seconds until fragrant and just starting to turn golden.
- Remove from heat.
- If using red pepper flakes, add them now along with a small pinch of sea salt.
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Ready when: Garlic is pale golden and releases its aroma
Tip: Watch the garlic closely; it burns quickly. You want golden, not brown.
Combine mixture with flavored oil
- Pour the warm garlic oil (including all the garlic) into the sourdough-anchovy crumbs.
- Gently toss and fold with a spatula or wooden spoon for 1–2 minutes, making sure the oil is evenly distributed and no dry spots remain.
- Season with a pinch of sea salt and freshly ground black pepper.
- Fold in lemon zest if using.
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Ready when: All crumbs are coated with oil and seasoning is distributed throughout
Tip: Be gentle to keep the crumbs distinct; don't mash them into a paste.
Air fry in batchesOven 375°F / 190°C
- Spread half the breadcrumb mixture in a single layer in the air fryer basket (do not overcrowd; work in batches if needed).
- Air fry at 375°F (190°C) for 6 minutes, then shake the basket and stir with a fork to break up any clumps.
- Air fry for another 6 minutes until the breadcrumbs are golden brown, dry, and crispy throughout.
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Ready when: Breadcrumbs are deep golden brown, sound crispy when stirred, and have no soft or moist spots
Tip: Shaking halfway through ensures even browning and prevents hot spots. If the second batch cooks faster, adjust the final time accordingly.
Cool and repeat
- Spread the finished breadcrumbs on a plate or paper towel to cool for 2–3 minutes.
- They will crisp up further as they cool.
- Repeat step 4 with the remaining half of the mixture.
- Allow all breadcrumbs to cool completely before storing.
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Ready when: Breadcrumbs are at room temperature and sound very crispy when stirred
Tip: Do not store warm breadcrumbs; they may soften. Patience here ensures lasting crispness.
Good to know
Tips
- Use **active, bubbly sourdough discard** (not too liquidy, not too thick) for the best texture; discard that has been sitting on the counter for 3–5 days works well.
- Don't skip toasting the garlic in oil—it blooms the flavor and ensures it's cooked through during the short air fry time.
- These breadcrumbs are a perfect topping for pasta (especially aglio e olio or seafood pastas), roasted vegetables, baked white fish, or creamy soups. They add texture and bold umami contrast.
- Divide the batch into smaller portions before cooking if your air fryer is small; overcrowding traps steam and prevents crisping.
Make ahead
Prepare the sourdough-anchovy mixture (through step 3) up to 2 hours ahead. Keep it covered at room temperature. Air fry just before serving for maximum crispness.
Storage & reheating
Store in an airtight container at room temperature for up to 5 days. Keep away from humidity; if they soften, re-crisp in a 350°F (175°C) air fryer for 2–3 minutes. These do not freeze well due to the oil content and tendency to soften.
Substitutions
- anchovy fillets packed in oil → Miso paste (1 tablespoon / 17 g) or soy sauce (1 tablespoon / 15 ml). Omit the anchovies and mix miso paste or soy sauce directly into the oil mixture for an umami boost without the fish flavor.
- extra-virgin olive oil → Buttery avocado oil or clarified butter. Use an oil with a similar smoke point (375°F / 190°C or higher) to maintain crispness and prevent burning.
- garlic clove, minced → 1 teaspoon (3 g) garlic powder or onion powder. Add directly to the breadcrumb mixture if you prefer to skip the step of toasting fresh garlic; reduce the intensity by tasting as you go.
- lemon zest, finely grated → Dried oregano or thyme (¼ teaspoon / 0.5 g). For an herbaceous finish instead of bright citrus; works especially well over roasted vegetables or fish.
