On Sat, 16 Sep 2006 03:22:58 GMT, Andy Katz
> wrote:

>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

I slice the rings and put them in a zip lock bag with enough flour to
coat them. Give it a good shake. Let it sit for at least an hour.
Anything you do from then on will stick better.

Lou