Quote:
Originally Posted by Tossin
I have a recipe from Rocco DiSpirito for oven baked onion rings that actually look good. I think the key is to use panko (japanese-style bread crumbs) to maintain that crunchy texture. If I get the chance, I'll post the recipe.
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I immediately thought about panko when I saw the potato chips in the recipe.
Think I could swap out the buttermilk with half and half? I have everything but the buttermilk and now I really want to make these.
