I recently made fish like this and it was super. That ‘middle plate’ was all new to me. I’m wondering if I could make onion rings this way. But just dipping into the step 2 of the dipping? Or could I or should I do the panko also.
Making burgers tonight and this sounds like a possibility. TIA
Interesting approach in that recipe - generally speaking I’ve found that the initial “wet” dredge step is significantly more liquid. I would guess that in this case the “wet” dredge (eg, mix of egg, mayo, mustard and some starch) is oriented towards being a very firm binder of the “dry” dredge step (eg, the panko). As such, I think that it would be interesting to see how this fries up without the panko BUT I suspect the result will be a more rubbery and greasy than crunchy.
Tl;dr, I wouldn’t skip the panko step if you’re using this recipe.
That said, if you’re looking to avoid the extra plate and/or extra dredging step then quite a few onion ring recipes are liquid battered to begin with. Since you’ve mentioned Kenji Lopez-Alt a few times, here’s his version of onion rings with only one dredge (but I haven’t tried it myself):
Whew that made me tired - just reading the recipe. Will do it all later. Kenji is one of my food-gawds.
These are the best onion rings I’ve had. Haven’t made them myself. I don’t care that they’re gluten-free but using rice, corn, and potato keeps them crunchy.
That sounds fantastic! Where did you have them? I think I might have all the ingredients.
Thanks for sharing.
I had them at the old Kronnerburger in Oakland.
This reminds me of the new ‘standard breading procedure’ comes from Keller’s Per Se book
Makes 170 grams
100 grams egg whites
70 grams cornstarch
Whisk the egg whites and cornstarch together in a small bowl until thoroughly combined. If not using immediately, whisk the paste again just before using.
170 grams cornstarch–egg white paste
100 grams dehydrated potato flakes, lightly crushed
I wasn’t aware of this use, thank you! I have an irrational special interest in cooking procedures that stick things to other things and this is exactly up my alley. It’s interesting that the cornstarch-egg white mixture is stable enough that it can rest and be fried after application. Good stuff!
it works really well, perfect when I was messing around with a scotch egg
That’s really impressive since eggs whites are so smooth. I bet it would work gangbusters on tofu also. To bring it back to this thread, I’m curious how well it would work for things that are like to exude liquid when cooking like onions. Worth trying, that’s for sure
