I love fried food but who doesn’t love it? Fried foods are not always the healthiest food choice but I say everything in moderation. Fried food should be crispy and stay crispy. No sogginess allowed in my kitchen…this brings me to Panko Breadcrumbs – October Featured Ingredient.
Introduced to America between 1905 and 1927, Japanese Panko Breadcrumbs have been used primarily in Asian cuisine. However, Panko Breadcrumbs – October Featured Ingredient are readily available in most supermarkets and online. These breadcrumbs are used in many recipes especially when frying foods in home kitchens and restaurants. Panko breadcrumbs are made from Japanese crunchy bread which has no crust. The bread is then dried and shredded into light and airy flakes. Panko stays crispier longer than traditional breadcrumbs because of bread type used and absorb less oil when frying or baking resulting in a healthier choice all around.
Panko Breadcrumbs – October Featured Ingredient
Panko Breadcrumbs can be quite bland and require additional seasoning to be added like lemon pepper, granulated garlic, oregano, and Italian seasoning for savory coatings like Oven Fried Chicken. Use ground cinnamon, ground nutmeg, and ground ginger in breadcrumbs for sweet coatings like my Crunchy Hawaiian French Toast. Instead of using saltines or traditional breadcrumbs as a binder for making meatballs and burgers, use Panko. Panko makes fantastic crunchy toppings for casseroles and bakes.
A single serving (1/4 cup) of Panko Breadcrumbs – October Featured Ingredient has around 20 carb grams. Panko has less oil and fat than regular breadcrumbs. Read the label for ingredients in the panko breadcrumb brand you buy. The less added ingredients the better. Panko is found in both plain and whole wheat varieties along with other flavors are popping up on supermarket shelves.
If you have never tried light, airy and delicate, textured Panko Breadcrumbs, give them a try. If you are a Panko guru, share your favorite use.
Stay Crunchy, Crispy!
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