Fried Ice Cream Sandwich

Make an ice cream sandwich using your favorite ice cream and two slices of pound cake. Wrap tightly in plastic wrap pressing on the edges of the cake to seal in the ice cream. Freeze for 2-3 hours. Unwrap frozen sandwiches and dip into prepared Tempura Batter (code 07230). Deep fry at 375 degrees for
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Hawaiian Coconut Chicken sandwich

Dust a pounded chicken breast with dry Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter then roll in Coconut Panko (code 03510) applying liberally. Deep fry at 350-375°F until golden brown. Serve on a King’s Hawaiian roll with a pineapple slice and sweet mango salsa.
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Fish Taco (Video)

Crispy Fish Taco
De-glaze fish (Cod, Pollock or Halibut) by rinsing in cold water and cut in strips. Dust fish in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder shaking off excess. Dip in prepared Tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder.
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Chicken Taco – Spicy Baja style

Dust chicken strips in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder. Then dip in prepared tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder. Roll in Authentic Japanese Panko (code 01020) and deep fry at 350-375 degrees until golden brown.
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Crispy Coconut Panko Peach Cobbler (Video)

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.
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Apple Cobbler with Crispy Panko

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.
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Coconut Apple Pie

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
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Tonkatsu (English)

Dust pork loins slices (1/2 in thick) in dry Tempura Mix (code 07230) then dip in prepared Tempura Batter mix made with buttermilk, salt and garlic powder. Roll in Authentic Japanese Panko (code 01020). Deep fry in peanut oil at 375 degrees until done. Slice each pork loin into 1/2 inch wide pieces and place
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Crunchy Tortellini or Ravioli Bites

Cook, drain and cool tortellini or ravioli and set aside. Lightly spray Authentic Japanese Panko (code 01020) with olive oil and blend in garlic salt, Italian seasonings and grated Parmesan cheese or use Italian Style Seasoned Panko (code 03310). Dip tortellini/ravioli in light egg wash then roll in seasoned panko. Deep fry at 375°F until
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Coconut Apple Wedge Bites

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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