On Sat, 16 Sep 2006 15:47:52 -0700, Jim Davis
> wrote:

>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'm going to try panko next. And I agree with letting them sit,
letting the layers dry and bond. Another variable will be to let them
sit perhaps for at least an hour next time.

>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.

Good point. In a commercial setting oil freshness is a major issue,
both for cost and food quality.

Andy Katz
"Modesty is in thought, not clothing."

Joel Shurkin

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