The animaton about how we produce oven semi dried tomatoes.
Question by Hand puppet pet: How do you,or what is the best way to coat with flour and fry tomatoes, egg plant, squash, and so?
I dip in flour sometimes with flavored break crumbs or cracker meal, but it will not stick real good during the cooking process. I wind up with fried tomatoes or chicken gizzards and a remnant of flour gravy which is ok but when you order in a diner it always is perfectly coated and crisp!
Best answer:
Answer by Daniel Moi
There are two ways to fix your problem:
1.) Most COMMON way is to Moisten each item with water before you coat with flour.
But the BEST way is to…
2.) Rub the item with a light coating of oil and then coat with flour.
I’ve tried both and #2 works very well.
Good luck!
Add your own answer in the comments!
flour first,then egg,then bread crumbs for some recipes
Other recipes I do flour,then an egg batter,made with grated cheese and seasoning,and right into the oil to fry,no bread crumbs at all
Don’t coat them with water! water and oil don’t mix. You want to get as much water out of your veggies before you flour them,I slice everything and put them on paper towels and pat them dry before the flour.
Eggplant, I sprinkle with salt,to really eliminate the water,it can be bitter in eggplant.I put something heavy on top of the slices and watch the brown water come out,pat dry and flour,then into an egg batter
Learn the proper technique, and you can apply it to all sorts of things. Then you can do variations on the theme, like adding parmesan cheese to the crumbs, using different seasonings in the flour, eggs and crumbs, etc.
http://videos.tasteofhome.com/video/Breading-Technique
Dust with plain flour first, then dip in an egg wash or milk etc… then in your finsih breading mix.
Then fry.
Try double dipping and as others suggest thoroughly dry, then salt and season, dip and remove to egg mix, then dip once more before frying in medium hot pan! Also try a paper bag-shake and mix method!