FoodBanter.com - View Single Post

Jim Davis

Peter A wrote:
> In article >,
> says...
>
>>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.
>>
>>
>
>
> My wife makes the best onion rings like this. Dust with flour, dip in
> beaten egg, then coat with panko. Let sit a while before frying -
> important for adhesion of the coating. They come out crispy and
> delicious.
>
>
I agree basically, but the problem I have is that there always seems to
be so much of the panko left in my grease that I have to clean/strain it
before I can use again.