Have you heard of panko flour? It’s worth testing.
Panko flour makes the surface of the macaroni box deliciously crispy. Eeva Paljakka
Panko flour is the Japanese version of breadcrumbs. But they are even better, because with the help of panko, you can get an even crispier surface on the food. Compared to traditional breadcrumbs, they are lighter in color, coarser in structure and larger in size.
Panko flour is especially intended for breading and frosting.
Japanese “miracle flour” also absorbs less oil when fried than regular breadcrumbs, and precisely for these reasons the end result is airier, lighter and crispier than when using traditional breadcrumbs.
In addition to meat, fish and vegetables, panko can also be used to glaze the surfaces of casserole dishes and boxes.
Source: K-ruoka.fi
