Originally Posted by trizzish
I want to do onion rings with a mixture of reg flour, semolina, baking powder, baking soda, cornstarch then dipped in club soda, egg, veg oil mixture to garnish a lamb dish.
Does dipping ahead of time and par fry then just finish during service affect quality?
I'm a little confused about your method too, as well as your recipe! I don't mean to belittle anyone but it sounds like you need a little more experience.
Is this a tried and true recipe or just something you think would work well? You have 4 different types of leaveners (baking soda, baking powder, eggs and club soda) in a single batter, it's a little perplexing honestly.
So you're dredging a dry onion into a dry flour mixture then dipping in a wet egg mixture and deep frying? Is this accurate or have I just misread?