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Chart of Coatings for French-Fried Foods: No. 2
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
Ingredients
½ cup 1 - Fine bread crumbs
Method
Dip food to be fried in flour to absorb moisture. Whip egg white with a table fork to make foamy. Dip floured foods in froth, then roll in crumbs. Whip egg white back to a froth between dippings. Fry crumb-coated foods.
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