Panko Batter Recipe

2022-11-01

By Umami Sensei

Japanese Cuisine

Appetizer

Create a delicious and crispy Panko batter with this recipe. Perfect for frying shrimp, chicken or vegetables, this batter offers a light and flavorful crunch to any dish.

Crispy Coating with Panko Breadcrumbs in Japanese Cuisine

Panko, a type of breadcrumb coating, is widely used in Japanese cuisine to add a crispy texture to various dishes. Made from crustless bread that is processed into large flakes and then dried, panko breadcrumbs create a light and crunchy coating when fried.

Foods Made with Panko Batter

Tonkatsu: Tonkatsu is a beloved Japanese dish that features a breaded and deep-fried pork cutlet. 

Korokke: Korokke is a delightful Japanese take on croquettes. 

Ebi Fry: Ebi fry is a delectable dish of breaded and deep-fried prawns. 

Menchi Katsu: Menchi katsu is a popular variation of the classic Japanese croquette. 

Kaki Fry: Kaki fry is a delightful dish that showcases deep-fried breaded oysters.

Pitfalls on Panko Batter

 Choosing the right panko: Panko bread crumbs come in different sizes and styles, making it important to choose the right type to achieve the desired texture and flavor. Traditional or coarse panko crumbs are best for achieving a crispy texture, while finer panko crumbs can provide a smoother and more delicate coating.

 Adding seasoning: Panko bread crumbs are generally unseasoned, so seasoning the panko batter is important for achieving the desired flavor. Adding salt, pepper, herbs, or spices can enhance the overall taste and appeal of the dish.

 Consistency of the batter: Achieving the right consistency for panko batter can be tricky. The batter should be thin enough to coat the food evenly but thick enough to provide a crispy coating when fried. Adding too much liquid can result in a soggy coating, while too little liquid can result in a dry coating that doesn't stick well to the food.

 Temperature control: Maintaining the right oil temperature is crucial for achieving the perfect crunch. Frying at too low a temperature can make the panko coating absorb too much oil and become soggy, while frying at too high a temperature can cause the coating to brown too quickly on the outside while leaving the inside undercooked.

 Choosing the right foods: Panko batter can be used on a variety of foods, but it works best with foods that are relatively dry and not too thick. Meats, vegetables, and seafood are all good choices, but thicker items, such as fish filets or chicken breasts, may require special attention to ensure the batter cooks through evenly while maintaining its crispiness.

 Proper draining: Once the food is fried, it's important to let it drain on a wire rack or paper towels to remove excess oil. If it sits in the oil too long, it may lose its crispiness. Additionally, it's best to serve the panko-coated food as soon as possible after cooking to maintain its crispy texture.

Ingredients

• 1 cup of Panko breadcrumbs

• 1/2 cup of flour

• 1 tsp of salt

• 1/2 tsp of black pepper

• 2 eggs, beaten

• 1/2 cup of milk

Instructions

1. In a bowl, mix the Panko breadcrumbs, flour, salt and pepper.

2. In another bowl, beat the eggs and add the milk.

3. Dip your desired ingredient (such as shrimp, chicken or vegetables) into the egg mixture, then coat in the Panko mixture.

4. Heat oil in a deep pan and once hot, add your coated ingredient until golden brown.

5. Place on paper towels to remove any excess oil and serve with your favorite dipping sauce.

Preparation Time 10 min

Cook Time 20 min

Total time 30 min

Nutrition Facts

Calories: 250

Fat: 8 g

Saturated Fat: 1 g

Carbohydrates: 38 g

Fiber: 10 g

Sugar: 7 g

Protein: 10 g

Use this flavorful Panko Batter to fry up your favorite Japanese dishes, such as shrimp, chicken or vegetables! Share your creations on social media with the following hashtags #hivercipes #panko #japanesefood #crispy #umamisensei