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Yes, I've believe it is a dough that is extruded through a fine screen similar to spezel, but obviously much smaller, then fried.
Panko is just crustless bread that is ground into coarse flakes, making it uniform colored and flakier than conventional, western style bread crumbs. There is no frying involved unless you choose to fry it.
Panko is just crustless bread that is ground into coarse flakes, making it uniform colored and flakier than conventional, western style bread crumbs. There is no frying involved unless you choose to fry it.
I don't!
Thank you for forcing me to google it. You are 100% correct! Interestingly, the bread is cooked with electricity.
We once tried dredging our battered onion rings in panko crumbs. Not only were they great, but we put another serving in the deep-freeze, cooking them a few weeks later. We will definitely try that again. They were light and extremely crunchy. The batter helped cook the onion to the right point and the panko added an extra crunchiness.
The Greek meatball recipe I made last night called for a panade made out of Panko. I was a bit apprehensive given the texture we got when making crab or shrimp cakes using Panko (just adding the Panko straight up), but using them to make a panade made all the difference. Just for convenience, it was easier making the panade using measured out Panko versus tearing up bread, and the Panko pretty much just dissolved into the liquid. I just dumped them into the bowl with the liquid and set aside. When I went to add the rest of the seasonings a minute or so later, it was ready to go.
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