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I would like to fry some zucchini. My problem is that every time I fry it half the breading falls off. Please give me some ideas on how to make the breading actually stay stuck to my squash. Thanks
Try dipping in egg mixture , dusting/dipping in flour, dipping in egg mixture again and then in bread crumbs. You might also try throwing a bit of parmesan cheese into the bread crumbs for more flavour. That is the usual procedure for anything that is 'breaded'.
After reading your messages, I have always done the double dip as well. I have just never used the bread crumbs or Panko crumbs the second time around. I hope using the bread crumbs will make a big difference I will let you all know. I am doing them tonight or tomorrow night. Thanks!
I just went through a "dredging" lesson last night with DH and I think the trick is to dip in egg/milk/whatever, dredge in mix/flour/breadcrumbs but the secret is letting it sit for about 10-20 minutes for the coating to stick. Mine always comes out great when I let it sit.
Alton Brown indicated that food should be dipped in either flour or, if crispy is desired, cornstarch before the egg mixture, then lastly another dry coating -- seasoned flour, bread crumbs, crushed corn flakes, ...
Going to have to try some of these suggestions. I never make mine like this. Usually I just cut them up and fry them in some bacon grease with onions. Maybe toss in some cabbage or potatos with them.
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