Roasted Pumpkin Seeds With Anchovy Bread Crumbs Recipe

Anchovy bread crumbs add umami intensity to these crisp roasted pumpkin seeds.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated March 02, 2020
Pumpkin Seeds With Anchovy Bread Crumbs

Heat 1 tablespoon of butter and 1 tablespoon of extra-virgin olive oil in a skillet over medium until melted. Add 2 to 6 minced anchovy filets and 1 clove of minced garlic. Cook, mashing the anchovies, until fragrant, about 30 seconds. Add 1 cup of fresh bread crumbs and cook, tossing regularly, until golden brown and crisp, about 5 minutes. Season to taste with salt and pepper and toss with a couple tablespoons of minced fresh parsley leaves.

Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. Toss with seasoned bread crumbs.

. Photograph: Vicky Wasik

Why It Works

  • Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
  • Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.

If salty roasted pumpkin seeds are your jam, you'll love this rendition with crisp, buttery, anchovy-spiked bread crumbs. We mellow out the anchovies by sautéing them in butter and oil with a bit of garlic before adding the bread crumbs, for a balanced, umami-rich snack.

Recipe Details

Roasted Pumpkin Seeds With Anchovy Bread Crumbs Recipe

Active 10 mins
Total 90 mins
Makes 2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups pumpkin seeds
  • 1 tablespoon butter
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 2-6 anchovy fillets to taste, minced
  • 1 clove garlic, minced
  • 1 cup bread crumbs
  • 2 tablespoons minced fresh parsley leaves
  • 2 tablespoons (30ml) vegetable, canola, or olive oil
  • Kosher salt and freshly ground black pepper

Directions

  1. Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.

  2. Meanwhile, in a medium skillet set over medium heat, heat butter and extra-virgin olive oil until butter has melted. Add minced anchovy and garlic. Cook, mashing the anchovies, until fragrant, about 30 seconds. Add bread crumbs and cook, tossing regularly, until golden brown and crisp, about 5 minutes. Remove from heat, season to taste with salt and pepper, and toss with minced parsley. Set aside.

  3. Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

  4. When pumpkin seeds have cooled, toss with anchovy bread crumbs and serve.

Special equipment

Rimmed baking sheet

Make-Ahead and Storage

Roasted pumpkin seeds do not require refrigeration. Store in an airtight container at room temperature.

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