Sunday, November 10, 2013
French Fried Onions(Gluten- free, Corn-free, soy-free, nut-free, dairy-free) CopyCat Durkee or French's French Fried Onions
I am determined to make a clean allergy-free version of the infamous green bean casserole for the holidays this year. It is just WRONG not to have it on the table. With these delicate and delicious french fried onions to top it? Perfection. I have a cream of mushroom soup that I have conquered that I will share in a couple days as well. We are ready for the best Turkey-Day Ever(Well, roast chicken day since Abby reacts to Turkey)!!! That is if you don't eat all of these before they make it to the green bean casserole. For once, using gluten-free flour actually makes a better product then using wheat. When making that delicious delicate tempura batter you will see it often calls for tapioca starch or potato starch- they are key to a delicate and perfect crunch. I use both potato starch and tapioca in my gf flour blend(most blends do) and it was absolutely perfect.
Not a perfect copy of the canned ones that are full of chemicals,preservatives, corn, gluten, a little different. In their own way though these just are that much better.
1 whole Large Onion
2 cups Thinned coconut yogurt(should be like buttermilk for consistency)(or coconut milk with a bit ACV for a tang)
2 cups All-purpose gluten free Flour
1 Tablespoon Pink Himalayan Salt
1/4 teaspoon Cayenne Pepper
2 teaspoons granulated sugar
1 quart (to 2 Quarts) grapeseed Oil
Black Pepper To Taste
Peel onion and cut into quarters.(I did in half too but the pieces are bigger then the French's pieces)
Slice onion very thin(think paper thin). Place in a baking dish and cover with thinned coconut yogurt and soak for at least an hour. Make sure you loosen them into pieces and don't just leave them in sections, will help you when you dredge in your gf flour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions(let them drip for a second)then toss into the flour mixture, tap to shake off excess(important or they clump), and place in oil(carefully to avoid burns!). Fry for a few minutes and remove as soon as golden brown.(too dark and they tend to get bitter)Place on paper lined plate to drain.
Repeat until onions are all fried.
(See how thin these slices are? Thinner the better. These were my cut in half batch that were great, but to replicate the French's you should quarter)