For the second fried onion experiment, I dabbled in a little potato starch, a potato starch/baking soda mix, and used coconut oil as a frying medium.
Also Texas sweet yellow onions and a batch of pre-cooked chicken gizzards would be objects to be dredged, egg-washed and fried up for testing.
Results: potato starch = bad for solo coating. It was clear that as soon as the potato-coated onion ring hit the oil that it wasn’t going to develop the crisp exterior that I aimed for. The potato simply began to flake away, almost like pastry bits, and never formed the crunchy shell I hoped for.
The potato starch/baking soda mix also had no effect on the final fried onion, neither puffy or crisp as I had predicted. Because of this, I relegated the potato starch as the first dredge in a 3-step process, with tapioca starch becoming the final dredge prior to the hot oil drop.
The outcome was similar to last week’s experiment with deep frying with tapioca sta