Panko Fried Peaches Recipes

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PANKO-FRIED PEACHES



Panko-Fried Peaches image

Provided by Marcy Masumoto

Categories     Dessert     Side     Cocktail Party     Peach     Summer     Deep-Fry     Vegetarian     Pescatarian     Dairy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 5

Canola oil, for deep-frying
5 to 6 soft large peaches, peeled and halved
All-purpose flour, for dredging
2 eggs, beaten
2 cups panko

Steps:

  • Pour the oil to a depth of at least 3 inches into a deep-fryer, wok, or deep, heavy saucepan and heat to 300°F.
  • Meanwhile, cut the peaches into 1/2-inch-thick slices. Spread the flour on a plate and spread the panko on a second plate.
  • When the oil is ready, using chopsticks or tongs, dredge a peach slice in the flour, shaking off the excess, and then dip in the egg, allowing the excess to drip off. Finally, dredge the slice in the panko, covering it as evenly as possible with the light flakes.
  • Carefully place the peach slice in the hot oil. It should immediately begin to bubble and hiss. While the first slice is cooking, continue to dredge and dip more slices in the flour, egg, and panko and add them to the oil. Fry no more than 3 or 4 slices at a time, making sure they do not touch one another, for about 1 minute, until evenly golden. Using a wire skimmer, transfer the finished slices to a wire rack set over a shallow bowl or pan to drain briefly. Serve piping hot.

FRIED PANKO-DIPPED PICKLE SPEARS



Fried Panko-Dipped Pickle Spears image

These fried, ranch-flavored, panko-coated pickles are delicious with dip and perfect for appetizers. For the crispiest pickles, use whole pickles, hand-cut into spears.

Provided by Angie McGowan

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

4 to 6 cups vegetable oil
1 cup all-purpose flour
2 teaspoons dry ranch dressing mix (from 1-oz package)
4 eggs
2 cups Progresso™ panko crispy bread crumbs
12 crisp pickle spears

Steps:

  • Heat oil in deep fryer or 12-inch skillet to 375°F.
  • Meanwhile, in shallow bowl, stir together flour and dressing mix. In another shallow bowl, beat eggs with whisk. In third shallow bowl, place bread crumbs.
  • Dip each pickle spear into flour mixture, then into egg. Dip into flour a second time, then into egg a second time. Coat pickle spear with bread crumbs.
  • After all pickles have been breaded, fry in hot oil 2 to 3 minutes, turning once, or until deep golden brown. Drain fried pickles on cooling rack or paper towels.

Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 185 mg, Fat 3, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g

PANKO PANFRIED FISH STRIPS



Panko Panfried Fish Strips image

Enjoy these fish strips made using Progresso® bread crumbs - a tasty dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 tilapia fillets (1 1/2 lb), cut in half lengthwise
3/4 cup fat-free buttermilk
1 1/2 cups Progresso™ panko crispy bread crumbs
4 1/2 teaspoons olive oil

Steps:

  • Sprinkle garlic powder, salt and pepper evenly over fish. Place buttermilk and bread crumbs in separate shallow bowls. Dip fish strips, one at a time, in buttermilk, then coat with bread crumbs.
  • In 12-inch nonstick skillet, heat 2 1/4 teaspoons of the oil over medium-high heat. Add 4 fish strips. Reduce heat to medium; cook 8 minutes, turning once, until fish flakes easily with fork. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 1/4 teaspoons oil and 4 fish strips.

Nutrition Facts : Calories 310, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg

PANKO-FRIED VEGETABLES



Panko-Fried Vegetables image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Neutral oil (canola, grapeseed, corn) for deep-frying
1 1/2 cups cake flour, plus more for dredging
Salt and black pepper
2 cups panko (Japanese bread crumbs)
2 pounds assorted vegetables (like okra pods, baby zucchini, baby purple carrots, lotus root, asparagus, grape tomatoes, kabocha squash, Romanesco broccoli or cauliflower and onions), trimmed and sliced as needed.

Steps:

  • Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
  • Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 43 grams, Carbohydrate 92 grams, Fat 49 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 827 milligrams, Sugar 1 gram, TransFat 0 grams

SKILLET-FRIED PEACHES



Skillet-Fried Peaches image

This summer dessert hits the spot.

Provided by Pam Lolley

Time 15m

Yield Serves 6

Number Of Ingredients 9

5 medium peaches, sliced into ½-inch-thick wedges (about 6 cups)
1 tablespoon fresh lemon juice (from 1 lemon)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
½ cup packed light brown sugar
¼ cup butter
1 tablespoon peach schnapps
Vanilla ice cream

Steps:

  • Toss together peaches, lemon juice, cinnamon, nutmeg, and salt in a medium bowl; set aside.
  • Melt sugar and butter in a large skillet over medium-high, stirring often, until mixture is bubbly, about 2 minutes. Stir in peach mixture. Cook, stirring occasionally, until softened and sauce is thickened, about 6 minutes. Stir in peach schnapps, and cook 1 minute. Remove peach mixture from heat, and let stand 5 minutes. Serve warm over vanilla ice cream.

PANKO FRIED PORK CHOPS WITH TEXAS TOAST



Panko Fried Pork Chops with Texas Toast image

I absolutely love the fried pork chop from Bertha's Kitchen in Charleston. If you're ever in my neck of the woods, you've got to go there and try it! This sandwich is inspired by her fried pork chop, with my spin, of course. For that extra crunch, I coat the pork chops in panko breadcrumbs after they've had a dip in some seasoned buttermilk.

Provided by Kardea Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Vegetable oil, for frying
Four 1/4- to 1/2-inch-thick bone-in pork chops (12 ounces to 1 pound)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 large egg
1 cup whole buttermilk
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs
2 teaspoons Miss Brown's House Seasoning, recipe follows
8 slices Texas toast, buttered and griddled
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
  • Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
  • Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

CRISPY, CRUNCHY PANKO BAKED POTATO FRIES



Crispy, Crunchy Panko Baked Potato Fries image

I love crunchy fries and love panko bread crumbs. So I came up with a idea for a coating for crispy crunchy fries today when I was working with panko breading. Ingredients can be mixed up with your favorite seasonings. Also can be deep fried as well as baked.

Provided by Marsha D.

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups panko breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon parmesan cheese
1 teaspoon johnny's seasoning salt
1 cup all-purpose flour
2 eggs, slightly beaten
1 tablespoon whipping cream or 1 tablespoon milk
1 large russet potato
oil, for frying (optional)

Steps:

  • Preheat oven or deep fryer to 350'.
  • Add flour onto wax paper or a bowl and set aside.
  • Combine in a bowl or pan, panko breadcrumbs,salt,pepper,parmesan cheese, and seasoning salt. Set aside.
  • Combine in another bowl or pan, eggs and whipping cream or milk. Set aside.
  • Cut potato into potato wedges or regular french fry shape. (I leave the potato peeling on).
  • Dip fries into flour then into egg mixture and then into breadcrumb mixture.
  • Place on a lightly greased baking sheet and baked for 30 minutes or until done.
  • Turn halfway through baking.
  • NOTE: If frying -- add coated fries to deep fryer and fry 10-15 minutes or until browned and tender.

Nutrition Facts : Calories 450.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 111.2, Sodium 1025.8, Carbohydrate 79.5, Fiber 5.4, Sugar 4.4, Protein 15.7

SOUTHERN FRIED PEACHES



Southern Fried Peaches image

Make and share this Southern Fried Peaches recipe from Food.com.

Provided by LAURIE

Categories     Breakfast

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 large firm peaches, not too ripe
2 tablespoons butter
4 tablespoons sugar
2 tablespoons brown sugar

Steps:

  • Peel and halve peaches.
  • Melt butter in skillet.
  • Place cut side down in skillet.
  • When edges are browned, turn over.
  • Sprinkle with half the sugars and allow other side to brown.
  • Turn once more and sprinkle with remaining sugars.
  • Cook until sugars caramelize slightly, turning peaches to coat.
  • Serve as is or top with whipped cream and chopped pecans.

Nutrition Facts : Calories 320, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 105.5, Carbohydrate 55.4, Fiber 2.6, Sugar 53.2, Protein 1.7

PANKO PORK CHOPS



Panko Pork Chops image

A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.

Provided by Yoly

Categories     Pan Fried Pork Chops

Time 20m

Yield 2

Number Of Ingredients 8

2 large eggs, beaten
½ cup flour
1 teaspoon seasoned salt (such as Lawry's®)
½ teaspoon garlic powder
½ teaspoon black pepper
¾ cup panko bread crumbs
2 (6 ounce) pork chops, about 1/2-inch to 3/4-inch thick
¼ cup oil

Steps:

  • Place beaten eggs on a large plate.
  • Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
  • Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
  • Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g

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