Spicy Spam Croquettes

Blend diced spam together with a spicy katsu sauce. Spoon spicy spam blend into mashed potatoes and roll mashed potatoes around filling until the filling is hidden inside the mashed potato. Dip stuffed potato roll into egg wash and then Authentic Japanese Panko (code 01020). Deep fry until brown. Coated croquettes can be pre-staged and
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Spring Fritters

Mix crumbled Queso Fresco cheese with cooked crumbled chorizo and beaten eggs until well blended. Scoop a 2 table spoon size of above mixture, roll and flatten unto 1/2 inch thick disks. Dust in dry Tempura Batter mix (code 07230) then dip in prepared Tempura Batter mix made with water and coat with Authentic Japanese
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Chicken Parmesan – Crispy (Video)

Blend Italian Seasoned Panko and Parmesan. Dust chicken breast in dry tempura batter mix (code 07230) and shake off excess. Dip in prepared tempura batter made with water and a dash of lemon juice. Roll in seasoned Panko mix pressing Panko blend into the batter. Pan fry, or deep fry until done. Top with marinara
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Potato Fritters

Blend mashed potatoes with cottage cheese, frozen peas, curry powder and salt. Shape into 2 inch sized discs. Dip in dry flour and then into egg wash and roll in Authentic Japanese Panko (code 01020). Deep fry until brown. Coated fritters can be pre-staged and stored in the refrigerator or freezer until ready to fry.
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Tilapia with crispy Panko

Blend Authentic Japanese Panko (code 01020) with Italian seasoning, garlic powder, salt, paprika and melted butter. Dip Tilapia fillet in egg wash then coat with seasoned Panko mixture. Pan fry in oil turning once. Serve on a bed of sautéed spinach seasoned with onions, garlic, Parmesan cheese and red pepper.
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Arancini – Crispy Rice Clam Balls

Cook Arborio rice in clam juice and butter, after rice is fully cooked add shredded Parmesan cheese, chopped clams, salt and pepper. Form into 3tbsp size balls and cool. Dust rice clam balls in flour and dip in egg wash then roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Coated Arancini
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Panko coated Crab Mac & Cheese pops

Gently fold shredded crab meat and chopped scallions into cooked macaroni & cheese, and cool until it firms up. Form crab mixture into 3tbsp size balls and dust in flour, then dip in egg wash and finally roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Serve with a spicy cocktail dipping
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Portobello Parmesan

Blend Italian seasonings, garlic powder, red pepper and Parmesan with Authentic Japanese Panko (code 01020). If you spray the Panko with vegetable oil the spices and Parmesan will stay well mixed with the Panko. Slice Portobello mushroom caps into 1/4-1/2 thick slices. Dust Portobello in flour and dip in egg wash then coat with seasoned
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Meatballs – traditional style

Blend ground beef with chopped shallots, Parmesan cheese, beaten eggs, black pepper, red pepper, oregano, thyme, rosemary, seasoned salt, half & half cream, tomato paste and Authentic Japanese Panko (code 01020). Blend well and form into 1-1/2 inch size balls. Deep fry until done. Serve with marinara sauce or a spicy cheese sauce. For a
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Fiesta Burgers

Blend ground beef with chopped red bell peppers, chopped onions, Parmesan cheese, black pepper, sea salt, red pepper flakes, mustard, and Authentic Japanese Panko (code 01020). Blend well and form into patties. Grill until done and serve with sliced cheese, avocado, tomato and lettuce on an onion roll.
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