Add ground red pepper and white pepper to Upper Crust Tempura Batter mix (code 07230). Divide the seasoned Tempura Batter mix in two containers. One will have dry seasoned Tempura Batter mix. The other you will make a batter by blending the seasoned Tempura Batter mix with beer. Dust raw, cut sweet potato fries in

Start with Authentic Japanese Panko (code 01020) add olive oil, grated Parmesan cheese, black pepper, garlic powder and onion powder, gently blend (the texture should be like a light wet sand/paste). Slice the sweet potatoes or cube the sweet potatoes (potatoes should be cooked or par cooked) and place 3-4 oz in an oven-suited oval

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.

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.

Cut banana into 1/2” diagonal slices. Dust the bananas with dry Coconut Batter mix (code 09230). Dip in prepared Coconut Batter made with ice cold water. Deep fry at 350-375 degrees until golden brown. Serve hot with ice cream and drizzle with chocolate syrup.

Lightly spray vegetable oil on Authentic Japanese Panko (code 01020) and gently blend in powdered sugar, cinnamon and sliced almonds; set aside. Peel, core and slice Gala apples into ½-inch rounds. Dust apple rounds with a dry mixture of Tempura Batter (code 07230), powdered sugar and cinnamon, then dip in prepared tempura batter. Roll coated

Caribbean Coconut Panko Apple Cobbler

Mix Upper Crust Coconut Panko (code 03510) with melted butter and brown sugar; blend lightly. Top your favorite peach (or apple) cobbler and bake @ 400°F until golden brown. The Panko mixture creates a unique flavor experience of crunchy topping with soft fruit inside.

Mix Authentic Japanese Panko (code 01020) with melted butter, sugar and cinnamon, blend lightly. Texture should be like light wet sand. Top your favorite apple or peach cobbler and bake at 400°F until golden. The Panko mixture creates a unique flavor experience of crunchy topping with soft fruit inside.

Enjoy this delicious twist on the classic apple pie. Instead of a top crust use Coconut Panko (code 03510) as the top. Blend melted butter into Coconut Panko and spoon on top of pie filling. Bake the pie as usual The coconut panko will provide a crispy topping to your pie with a unique apple

Peel, core and cut apples into 6-8 wedges. Dust apple wedges with a dry mixture of Coconut Batter mix (code 09230). Dip in prepared Coconut Batter made with ice cold pineapple juice. Roll apple wedges in Coconut Panko (code 03510) and deep fry at 375 degrees until golden brown. Serve with caramel dipping sauces. For

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