PRR Veritas
Panko Crumbs
Russet potatoes are the best for fries because of their starch content and sturdiness.
Panko Crumbs
Panko (in Japanese) is a Japanese style of breadcrumb made from "shokupan" (standard Japanese white bread) crushed into big crumbs, which adds a nice crunch to fried foods like "tonkatsu" (pork cutlets) or "ebi fry" (fried shrimp). It is also sold as "panko" overseas!
Panko are Japanese breadcrumbs made from steamed, crustless loaves of bread that are processed into flakes and then dried, resulting in large, flaky breadcrumbs that don't pack together when coating food so food stays crispier longer.
Panko is lower in calories, fat, and sodium than regular breadcrumbs. This makes it a great healthier alternative to normal bread crumbs when you are preparing a dish. I love using panko bread crumbs as a coating, because the flakes are larger which provides a more defined texture to your dish.
A typical panko ingredient list reads wheat @flour, yeast, oil, and salt. Panko is not gluten free, but it is nearly always vegan.
Bread used for panko is airier and has more air pockets than regular bread, so when it is made into panko and fried, it is much crunchier and crispier.
For Breading & Frying Panko breadcrumbs absorb less oil than golden or natural breadcrumbs, making them a better alternative for fried or deep-fried food. You can use panko to coat vegetables, pork, chicken, and fish.
It's a perfect coating for fried chicken or fish, a delectable crunchy topping for casseroles and other baked dishes, and it serves as a nice, light binder in meatballs or meatloaf.
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