Type what you have

Ingredients

• ✓ panko bread crumb
• parmesan cheese
• zucchini
• egg
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C).
3. 3 Combine panko and Parmesan cheese on a plate. Dip 1 zucchini slice into beaten egg then into panko mixture, pressing to coat. Place zucchini slice on a wire baking rack and repeat with remaining slices. Lightly spray zucchini slices with cooking spray.
4. 4 Arrange zucchini slices in a single layer in the air fryer basket, working in batches if necessary.
5. 5 Cook in the preheated air fryer for 10 minutes; flip the slices and cook 2 minutes more. Repeat with remaining zucchini slices.

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• cooking spray
• jalapeno pepper
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Fill each jalapeño pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively; arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until jalapeños are tender and cheese melts, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ panko bread crumb
• buttermilk
• hot pepper sauce
• chicken breast
• egg substitute
• cooking spray
• hot pepper sauce

Instructions

1. 1 Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
4. 4 Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.

By Kattygirl

Ingredients

• ✓ panko bread crumb
• cooking spray
• brown sugar
• cinnamon
• sweet potato
• egg
• butter
• honey

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil and lightly coat with cooking spray.
2. 2 Mix panko, brown sugar, and cinnamon in a small bowl. Dip sweet potato slices in beaten egg, then coat with panko mixture. Place in a single layer on the prepared baking sheet. Spray tops of sweet potato slices lightly with cooking spray.
3. 3 Bake in the preheated oven until chips are golden brown and crunchy, about 20 minutes.
4. 4 Mix butter and honey together in a bowl in the meantime. Serve chips with honey butter.

By bluegirlie

Ingredients

• ✓ panko bread crumb
• chicken breast
• egg
• heavy cream
• salt
• herbes de provence
• parmesan cheese
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Combine egg, whipping cream, and 1/2 of the salt in a bowl. Whisk until yellow and frothy.
3. 3 Mix panko, herbs. and remaining salt together in a separate shallow bowl until well combined.
4. 4 Dip chicken pieces first into egg mixture, followed by panko, and set in the air fryer basket.
5. 5 Air-fry for 13 minutes, shaking the basket every 5 minutes. Spray with cooking spray and sprinkle with Parmesan cheese. Air-fry until chicken is no longer pink in the center and the juices run clear and Parmesan is melted, about 2 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ panko bread crumb
• vegetable oil
• all-purpose flour
• cornstarch
• potato flakes
• cayenne pepper
• club soda
• onion
• salt

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk together flour, cornstarch, potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter. Place bread crumbs in a shallow pan.
3. 3 Working in batches, dip onion rings into batter, then press in bread crumbs to coat.
4. 4 Cook coated onion rings, a few at a time, in hot oil until golden brown, 2 to 3 minutes. Transfer to a cooling rack set over paper towels to drain.
5. 5 Season with fine salt and serve hot.

By John Mitzewich

Ingredients

• ✓ panko bread crumb
• egg
• water
• all-purpose flour
• salt
• italian seasoning
• mozzarella cheese
• cooking spray
• marinara sauce
• red pepper

Instructions

1. 1 Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.
2. 2 Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.
4. 4 Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.
5. 5 Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.
6. 6 Meanwhile, stir together marinara sauce and crushed red pepper.
7. 7 Serve mozzarella bites with marinara sauce.

By Allrecipes

Ingredients

• ✓ panko bread crumb
• greek yogurt
• mustard
• garlic powder
• cayenne pepper
• all-purpose flour
• pork sausage
• quail egg
• egg
• cooking spray

Instructions

1. 1 Combine yogurt, mustard, garlic powder, and cayenne pepper in a small bowl. Cover and refrigerate mustard dipping sauce until ready to use.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Place flour on a flat plate. Divide sausage into 12 equal portions. Shape into balls; flatten each into a paper thin patty. Dredge both sides of each patty in flour; shake off excess.
4. 4 Wrap each sausage patty around a hard-boiled quail egg, making sure the egg is completely sealed inside. Dip each in the beaten egg, then coat in bread crumbs.
5. 5 Coat the air fryer basket with cooking spray; place 6 eggs in the basket. Lightly coat tops with cooking spray; cook for 8 minutes. Flip and coat again; cook 6 minutes more. Repeat with remaining 6 eggs.
6. 6 Slice each egg in half. Serve with mustard dipping sauce.

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• sweet onion
• buttermilk
• egg
• all-purpose flour
• redhot chile and lime seasoning blend
• adobo all-purpose seasoning
• adobo all-purpose seasoning
• redhot chile and lime seasoning blend
• olive oil cooking spray
• kosher salt

Instructions

1. 1 Whisk together buttermilk, egg, flour, chile and lime seasoning, and adobo seasoning for the batter in a shallow bowl. Cover and refrigerate for 30 minutes.
2. 2 Combine panko, adobo seasoning, and chile and lime seasoning in a shallow dish; mix well. Remove batter from the fridge. Dip onion rings first into the batter, then into bread crumb mixture, turning to coat, and gently shake off excess crumbs. Lightly spritz the onion rings with cooking spray on both sides.
3. 3 Preheat the air fryer to 340 degrees F (170 degrees C). Line the air fryer basket with a parchment liner or lightly spray with oil.
4. 4 Place the breaded onion rings into the fryer basket in an even layer, leaving about 1/2-inch space between the slices.
5. 5 Cook until crisp and lightly browned, flipping halfway through, 10 to 12 minutes. You may have to cook in batches, and cooking time may vary depending on the size and brand of your air fryer.
6. 6 Remove from the air fryer, transfer to a baking sheet, sprinkle with kosher salt, and place in a 250 degrees F (120 degrees C) oven to keep warm.

By lutzflcat

Ingredients

• ✓ panko bread crumb
• turkey sausage
• sweet pepper
• olive oil
• cream cheese
• cheddar cheese
• blue cheese
• chive
• garlic
• black pepper

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
3. 3 Cut a slit lengthwise (from stem to tip) on 1 side each sweet pepper; brush with 1 tablespoon olive oil. Place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 3 minutes; shake the basket. Continue cooking until peppers start to brown and soften, about 3 minutes more. Remove peppers; cool until cool enough to handle. Leave air fryer on.
5. 5 While peppers cooling, combine sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl. Combine bread crumbs with remaining 1 tablespoon olive oil in a separate small bowl.
6. 6 Spoon sausage mixture into slit of each pepper; sprinkle with bread crumbs. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.

By Allrecipes

Ingredients

• ✓ panko bread crumb
• mozzarella ball
• roma tomato
• olive oil
• garlic
• basil
• oregano
• egg
• water
• zucchini
• pepperoni

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
2. 2 Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
3. 3 Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
4. 4 Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
5. 5 Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
6. 6 Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
7. 7 Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
8. 8 Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.

By Chef AidF

Ingredients

• ✓ panko bread crumb
• jalapeno pepper
• monterey jack cheese
• peanut butter
• major grey chutney
• cajun seasoning
• egg
• all purpose flour
• peanut oil
• salt
• sour cream
• chive

Instructions

1. 1 Stir jalapenos, cheese, peanut butter, chutney and Cajun seasoning in medium bowl until blended. Shape into 1/2-inch round balls.
2. 2 Place egg, flour and breadcrumbs into three separate small bowls. Coat each ball in flour, then egg and breadcrumbs. Chill on baking sheet 1 hour.
3. 3 Heat 2 inches oil to 350 degrees F in a 6-quart saucepan. Fry poppers 1 1/2-2 minutes each or until golden brown. Drain on paper towel. Season with salt.
4. 4 Combine sour cream and chives. Serve with poppers.

By Crosse Blackwell

Ingredients

• ✓ panko bread crumb
• egg
• mayonnaise
• mustard
• chili powder
• salt
• black pepper
• all-purpose flour
• egg
• hot pepper sauce
• cooking spray

Instructions

1. 1 Cut eggs in half lengthwise and put yolks in a small bowl. Add mayonnaise, mustard, chili powder, salt, and pepper. Mash with a fork until smooth. Set filling aside.
2. 2 Place flour in a small bowl. Beat egg and hot sauce together in a separate bowl. Place panko in a third bowl.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. 4 Rinse the egg whites and place on a clean work surface. Drop in the bowl of flour; toss until coated. Dip into the beaten egg and then in the panko.
5. 5 Place breaded egg whites in the air fryer basket. Spray tops with cooking spray. Cook for 3 minutes. Flip and spray tops with more cooking spray. Cook for 4 minutes more.
6. 6 Place the egg whites on a serving tray and spoon yolk mixture into the centers.

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• cream cheese
• mozzarella cheese
• imitation crabmeat
• green onion
• powdered sugar
• salt
• garlic powder
• all-purpose flour
• egg
• water
• vegetable oil

Instructions

1. 1 Line an 8-inch square baking pan with parchment paper so the paper hangs over the sides of the pan.
2. 2 Stir together cream cheese, mozzarella cheese, crabmeat, green onions, powdered sugar, salt, and garlic powder in a bowl until combined. Transfer to the prepared pan, spreading to an even layer. Freeze for 30 minutes.
3. 3 Lift cream cheese mixture from the pan using the parchment paper. Cut the frozen block in half, then cut each half crosswise into 8 sticks (you will have sixteen 4x1-inch sticks.)
4. 4 Put flour in a shallow dish. Beat eggs and water together in a second shallow dish. Put panko in a third shallow dish.
5. 5 Dredge each cream cheese stick in flour; shake off excess. Dip into egg mixture, then lift up so excess egg drips back into the bowl. Press into panko to coat both sides. Place the breaded sticks on a baking sheet and freeze for 15 minutes.
6. 6 Preheat the oven to 200 degrees F (95 degrees C).
7. 7 Add 1 ½ inches of oil to a medium saucepan. Heat oil to 375 degrees F (190 degrees C).
8. 8 Fry 3 or 4 sticks at a time until golden brown, about 1 minute. (Keep uncooked sticks in freezer until ready to fry.)
9. 9 Drain fried sticks on paper towels, then transfer to a baking sheet and keep warm in the preheated oven. Repeat to fry remaining sticks.

By Sammy Mila

Ingredients

• ✓ panko bread crumb
• cooking spray
• ground chicken
• egg
• buffalo wing sauce
• garlic powder
• onion powder
• salt
• black pepper
• feta cheese
• buffalo wing sauce
• ranch dressing
• carrot
• celery

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
2. 2 Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl.
3. 3 Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes.
4. 4 Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through.
5. 5 Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.

By France Cevallos

Ingredients

• ✓ panko bread crumb
• apple butter
• butter
• onion
• pork sausage
• ground beef
• sour cream
• egg
• salt
• black pepper
• allspice
• beef broth
• honey
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F and line a large-rimmed baking sheet with foil.
2. 2 Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.
3. 3 In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.
4. 4 Measure out the meatballs into one-ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.
5. 5 Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.
6. 6 After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.
7. 7 Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

By Musselman's Apple Butter

Ingredients

• ✓ panko bread crumb
• cornstarch
• egg white
• coconut extract
• coconut
• sucralose sweetener
• shrimp
• salt
• black pepper
• cooking spray
• pineapple
• chili garlic sauce
• sucralose sweetener
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
3. 3 Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
4. 4 Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
5. 5 Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

By staceywatts

Ingredients

• ✓ panko bread crumb
• mayonnaise
• garlic
• lemon juice
• lemon zest
• salt
• black pepper
• artichoke heart
• all-purpose flour
• water
• baking powder
• salt
• garlic powder
• paprika
• olive oil cooking spray

Instructions

1. 1 Mix mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper together in a small bowl until well combined. Set aside.
2. 2 Lay artichoke hearts in a single layer on a paper towel-lined plate. Pat dry with more paper towels.
3. 3 Whisk flour, water, baking powder, and salt together in a shallow dish until well combined. Mix bread crumbs, garlic powder, and paprika together in a separate shallow dish.
4. 4 Dip an artichoke heart in the flour mixture until lightly coated; allow any excess to drip off. Coat in bread crumbs, then set aside on a plate. Repeat the breading process with remaining artichoke hearts.
5. 5 Preheat an air fryer to 375 degrees F (190 degrees C).
6. 6 Lightly spray ½ of the breaded artichoke hearts with cooking spray. Place 1 inch apart in a single layer in the air fryer basket.
7. 7 Air-fry until golden and crisp, about 7 minutes, turning halfway through. Repeat to cook remaining batch.
8. 8 Let stand 5 minutes after cooking to cool slightly. Serve with lemony mayo.

By Nicole McLaughlin

Ingredients

• ✓ panko bread crumb
• parsley
• monterey jack cheese
• mozzarella cheese
• parmigiano-reggiano cheese
• olive oil
• marinara sauce
• parmigiano-reggiano cheese
• monterey jack cheese
• mozzarella cheese
• water
• olive oil
• cayenne pepper
• black pepper
• salt
• chicken breast
• ricotta cheese

Instructions

1. 1 Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Season chicken with salt, pepper, and cayenne.
4. 4 Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
5. 5 Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
6. 6 Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
7. 7 Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
8. 8 Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
9. 9 Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

By John Mitzewich

Ingredients

• ✓ panko bread crumb
• cooking spray
• mozzarella cheese
• all-purpose flour
• basil
• oregano
• onion powder
• garlic powder
• parsley
• black pepper
• salt
• salt
• garlic powder
• cornmeal
• cornstarch
• all-purpose flour
• water

Instructions

1. 1 Make batter: Place water, flour, cornstarch, cornmeal, garlic powder, and salt in a shallow bowl; mix until thick like pancake batter. Adjust ingredients if needed to get the right consistency.
2. 2 Make coating: Stir together panko, salt, pepper, parsley, garlic powder, onion powder, oregano, and basil in a second shallow bowl. Place flour in a third bowl.
3. 3 Make mozzarella sticks: Lightly press each mozzarella stick in flour. Dip in batter, then toss in panko mixture until evenly coated. Place sticks in a single layer on a baking sheet. Freeze for at least 1 hour.
4. 4 Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
5. 5 Place a row of mozzarella sticks in the fryer basket. Spray lightly with cooking spray and close the lid.
6. 6 Cook sticks in the preheated air fryer for 6 minutes. Open the lid and flip sticks with tongs. Close the lid and continue cooking until golden brown, 7 to 9 minutes.

By Chef Wheeler del Torro

Ingredients

• ✓ panko bread crumb
• vegetable oil
• egg
• all-purpose flour
• lemon zest
• chive
• parsley
• cayenne pepper
• russet potato
• black pepper
• salt
• cod
• bay leaf
• milk
• cayenne pepper
• mustard
• horseradish
• tarragon
• parsley
• shallot
• caper
• mayonnaise

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
3. 3 Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
4. 4 Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
5. 5 Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
6. 6 Flake chilled fish over the top. Mix until combined.
7. 7 Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
8. 8 Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
9. 9 Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
10. 10 Drain on paper towels.
11. 11 Serve with tartar sauce and enjoy!

By John Mitzewich

Ingredients

• ✓ panko bread crumb
• egg
• sriracha sauce
• shrimp
• cajun seasoning
• vegetable oil

Instructions

1. 1 Combine eggs and Sriracha in a bowl and beat with a fork until well combined. Coat shrimp in egg batter, a few shrimp at a time.
2. 2 Pour panko into a shallow dish and mix in Cajun seasoning. Dredge shrimp in panko mixture.
3. 3 Heat oil in a Dutch oven or cast iron skillet over medium heat until hot. Add shrimp in batches without overcrowding the pan.
4. 4 Cook shrimp until panko is golden brown and the meat is opaque, about 3 minutes, depending on the size.

By CookingWithShelia

Ingredients

• ✓ panko bread crumb
• cream cheese
• ranch dressing mix
• black olive
• all-purpose flour
• egg
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Mix cream cheese and ranch powder in a bowl until evenly combined. Spoon mixture into a resealable plastic bag. Snip off a small corner with scissors and pipe cheese mixture into olives.
3. 3 Place flour in a bowl. Place egg in a separate bowl and bread crumbs in a third bowl. Coat olives first in flour, then in egg, back in flour, back in egg, and finally in bread crumbs. Place olives in the basket of the air fryer and spray the tops with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes; shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• broccoli floret
• salt
• cheddar cheese
• onion
• egg
• bacon
• ranch dressing mix
• parsley
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets.
3. 3 Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes.
4. 4 Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible.
5. 5 Mix Cheddar cheese, bread crumbs, onion, egg, bacon, ranch dressing mix, and parsley together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball.
6. 6 Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture.
7. 7 Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top.
8. 8 Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.

By Julie Hubert

Ingredients

• ✓ panko bread crumb
• extra-firm tofu
• cornstarch
• rice milk
• garlic powder
• paprika
• onion powder
• black pepper
• vegan buffalo wing sauce

Instructions

1. 1 Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours or overnight.
2. 2 Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
3. 3 While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.
4. 4 Preheat an air fryer to 375 degrees F (190 degrees C).
5. 5 Place tofu into the bag with cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.
6. 6 Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.
7. 7 Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.
8. 8 Place 1/3 cup Buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining Buffalo sauce over tofu and continue tossing to coat. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ panko bread crumb
• jalapeno pepper
• turkey breakfast sausage
• cheddar cheese
• cream cheese
• parmesan cheese
• ranch seasoning mix
• garlic
• butter

Instructions

1. 1 Fill a large bowl with ice and cold water and set aside. Slice a thin piece from the bottom of each pepper to stop peppers from rolling onto their sides when baking.
2. 2 Bring a large pot of water to a boil over medium-high heat. Drop each pepper carefully into the water and boil 2 minutes. Remove peppers from water and place in the bowl of ice water.
3. 3 Cook turkey sausage in a skillet over medium heat until browned, about 3 minutes. Drain excess fat. Stir in Cheddar cheese, cream cheese, Parmesan cheese, ranch-flavored seasoning, and garlic.
4. 4 Remove peppers from water and drain. Fill each pepper with sausage mixture, forming a mound. Place filled peppers on a baking sheet; place in the freezer until just frozen, about 20 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Mix bread crumbs with butter. Press into the top of the sausage filling.
7. 7 Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.

By FunwithFood

Ingredients

• ✓ panko bread crumb
• egg
• mayonnaise
• soy sauce
• wasabi paste
• ginger root
• rice wine vinegar
• pretzel crisp
• black sesame seed
• green onion

Instructions

1. 1 Slice each hard-boiled egg in half, remove the yolk, and place into a food processor or blender. (Reserve the whites for another use.) Add mayonnaise, soy sauce, wasabi, ginger, and rice wine vinegar, and process until smooth. Add the panko bread crumbs, and pulse until they're incorporated into the yolk mixture.
2. 2 Spread (or pipe) the yolk mixture onto a Snack Factory® Pretzel Crisps®, and sprinkle with black sesame seeds and green onion slices.
3. 3 If not serving right away, refrigerate until ready to serve for up to 3 hours.

By lutzflcat

Ingredients

• ✓ panko bread crumb
• egg
• milk
• black pepper
• salt
• calamari
• all-purpose flour
• vegetable oil

Instructions

1. 1 Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
2. 2 Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
3. 3 Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.

By Lindsayne

Ingredients

• ✓ panko bread crumb
• lemon
• mustard powder
• seafood seasoning
• onion powder
• cayenne pepper
• black-eyed pea
• egg
• mayonnaise
• crab meat
• parmesan cheese
• olive oil

Instructions

1. 1 Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined.
2. 2 Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes.
3. 3 Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

By Fabienne Riesen

Ingredients

• ✓ panko bread crumb
• egg
• sesame seed
• mayonnaise
• soy sauce
• wasabi paste
• rice wine vinegar
• green onion

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya