Oh pshaw, on Fri 15 Sep 2006 08:22:58p, Andy Katz meant to say...

> I'm not happy with the results of standard breading on onion rings. I
> used pure egg whites, one whole egg, a bit of cream to thicken and
> some Tabasco for flavor. I used Wondra flour and store-bought seasoned
> breadcrumbs.
>
> After applying the breading I let them sit about 30 minutes before
> immersing them in 350 degree oil.
>
> All of the breading stayed on about one quarter. About half lost half
> their breading, and the final quarter lost nearly all of their
> breading.
>
> I breaded half the onion rings the normal way, using one pass. I took
> the rest and, after letting them sit for a minute or two, re-immersed
> them in the egg and applied more breadcrumbs.
>
> Didn't seem to make much difference.
>
> How can I improve their ability to retain the breading?
>
> Andy Katz
>

Well, my personal preference is *no* crumbs. Dip in buttermilk, then in
seasoned flour only. Allow to dry, then repeat. I've never had it fall
off. You can also make a "batter" of the buttermilk, flour and seasonings,
but I don't think it works as well. If you like puffy onion rings, use
self-rising flour.

--
Wayne Boatwright
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Is it ok to use my AM radio after NOON?