PANKO-FRIED VEGETABLES
Provided by Mark Bittman
Categories appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
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
FRIED PANKO-DIPPED PICKLE SPEARS
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
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 FRIED GREEN TOMATOES AND MUSHROOMS
Panko gives a light crispy coating on the tomatoes. Do not over fry the tomatoes you want them to be completely firm but hot through and nicely browned. Increase recipe to do as many slices as you want I just made it for 2 people. This makes a lovely brunch side dish
Provided by Bergy
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Brown the mushrooms in a heated skillet with the butter, remove mushrooms when they are browned and set aside.
- Beat the egg, milk & hot sauce together.
- Mix some salt & pepper with the Panko crumbs.
- Lightly dust the tomato slices with flour.
- Dip the dusted slices of tomato into the egg and then the crumbs, coating both sides.
- Heat oil over medium heat.
- Brown one side of the slices, flip, add mushrooms back into the pan and brown the other side - total time for tomatoes 7 minutes.
Nutrition Facts : Calories 675.1, Fat 33.3, SaturatedFat 11.6, Cholesterol 127.8, Sodium 815, Carbohydrate 75.6, Fiber 5, Sugar 7.8, Protein 18.8
PANKO FRIED SHRIMP
This easy-to-make panko fried shrimp recipe is full of crunch and flavor.
Provided by CookingWithShelia
Categories Shrimp Appetizers
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Combine eggs and Sriracha in a bowl and beat with a fork until well combined. Coat shrimp in egg batter, a few shrimp at a time.
- Pour panko into a shallow dish and mix in Cajun seasoning. Dredge shrimp in panko mixture.
- Heat oil in a Dutch oven or cast iron skillet over medium heat until hot. Add shrimp in batches without overcrowding the pan.
- Cook shrimp until panko is golden brown and the meat is opaque, about 3 minutes, depending on the size.
PANKO FRIED GREEN TOMATOES
Panko bread crumbs have a coarser texture than ordinary bread crumbs, which you can also use to coat the tomatoes. However, the panko crumbs will give them a uniquely light and crispy texture. -Jacquelynne Stine, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In three separate shallow bowls, place the flour, eggs and bread crumbs. Dip tomatoes in flour, then in eggs; coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 127mg cholesterol, Sodium 126mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
CRISPY, CRUNCHY PANKO BAKED POTATO FRIES
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
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
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