Gather random vegetables such as asparagus, half moon cuts of zucchini and squash, strips of green and red peppers, snow peas, and French cut beans. Season vegetables with salt and pepper. Dip in dry Tempura Batter mix (code 07230) dip in prepared tempura batter made with club soda, and deep fry at 350°. To add

Blend Italian seasoning, garlic and white pepper into Authentic Japanese Panko (code 01020) or use Italian Style Seasoned Panko (code 03310). Spray Panko with oil to help the spices stick to the Panko. Cut a Mozzarella loaf into triangle shapes about 1/4 inch thick. Dip Mozzarella triangles into beaten eggs, then dust in flour, then

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Slice thick sweet Spanish onions. Dust with dry Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter and roll in Upper Crust Coconut Panko (code 03510) applying liberally. Deep fry at 350-375 degrees until golden brown. Serve with a mango Chutney.

Sauté Authentic Japanese Panko (code 01020) with butter until brown, remove from heat and add grated Parmesan cheese, grated Romano cheese, Italian seasoning and black pepper. Set aside. Make a creamy cheese sauce using cheddar, Jack, & Swiss cheese blend, add cooked cubed sweet potato to the cheese sauce and gently blend until well coated.

Cut Spam into 1-inch by 1-inch wide strips. Dust Spam strips in dry Tempura Batter mix (code 07230).  Dip in prepared Tempura batter made with pineapple juice instead of water. Roll in Authentic Japanese Panko breadcrumbs (code 01020) and deep fry at 350-375 degrees until golden brown. Serve with a pineapple dipping sauce.

Blend Authentic Japanese Panko (code 01020) with Italian seasoning, garlic powder, salt, paprika and melted butter. Dip Tilapia fillet in egg wash then coat with seasoned Panko mixture. Pan fry in oil turning once. Serve on a bed of sautéed spinach seasoned with onions, garlic, Parmesan cheese and red pepper.

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Start with a 0.5-0.75 oz cod strip, rinse in cold water and dust with dry Coconut Batter mix (code 09230), shake off extra. Dip in prepared Coconut batter made with ice cold water. Roll in Coconut Panko (Code 03510). Deep fry at 350-375 degrees until golden brown. Serve as a coconut fish & chip basket,

Sauté Authentic Japanese Panko (code 01020) in olive oil until golden brown, let cool. Blend in shredded Monterey Jack, white cheddar, and Asiago cheese. Set aside. Sauté a blend of vegetable (mushrooms, onions, peppers, carrots) when 3/4 done, add salt & pepper combine with beaten egg mixture (eggs & milk & shredded cheeses). Place in

Coconut French Toast

Dip bread slices in beaten eggs, milk, vanilla and cinnamon mixture. Then dip egg-coated bread in Caribbean Coconut Panko (code 03510) and deep fry at 350-375º until golden brown. French toast can be sliced in to 1″ strips for takeout. Serve with a fruit flavored syrup.

Cook Arborio rice in clam juice and butter, after rice is fully cooked add shredded Parmesan cheese, chopped clams, salt and pepper. Form into 3tbsp size balls and cool. Dust rice clam balls in flour and dip in egg wash then roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Coated Arancini

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