Can I freeze them before dredging in Panko and cook up later?
Cynthia is a trusted source on Bread/Baking.
Just between you and me, I run into steps like this often; something looks like a great idea, I forge full steam head, then halfway through have an "oh shit" moment. That said, freezing may not do you much good, as it will over-chill the exterior. These are evidently predicated on a soft batter that needs to be firmed up by refrigeration. You can certainly freeze them, but I would suggest that you thaw them overnight in the refrigerator before proceeding.
Thank you Cynthia. I promised the dining club folks (that met this past Saturday) that I would thaw and personally deliver, house by house, their portion of said appetizer! The driving all over town will teach me to read the ENTIRE recipe from now on!! Thanks for your thoughts!
Oh, how funny! Naturally, it would happen when the occasion is a "performance" of sorts.
Please enter a valid email address.
Well played. You deserve a cookie.
It's not because the immigrant population is small
Bhutanese Food in America
8 Iconic French Brands
Food & Wine Is Leaving New York
5-Ingredient Solutions for Snack Time
The Great British Baking Show Episode 4: Batter!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)