Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Eggplant Fries with Spicy Crema (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This is one of the best French fry spin-offs I’ve found thanks to the incredible za’atar spice blend. It’s a Middle Eastern staple consisting of sesame seeds, thyme, oregano, marjoram, sage and sometimes mint. You can find it at specialty food stores or sift together your own batch; it’s also great on meats and vegetables. Sweet rice flour is the best way to go. It gives a better crunch than a heavy breading and no clumping.

    The finished eggplant fries. Photo: CC-LWYIngredients:
    1 1-pound eggplant
    1 cup sweet rice flour
    Juice from 1 lemon plus 1 tablespoon zest
    2 tablespoons za’atar seasoning
    1 tablespoon garlic powder
    ¼ cup sour cream
    2 tablespoons heavy cream
    1 tablespoon gluten-free hot chili sauce
    Vegetable oil for frying
    Salt and pepper to taste

    Celiac.com Sponsor (A12):

    Directions
    For the crema dipping sauce, whisk together sour cream and cream. Stir in hot sauce and season with salt and pepper. Chill until ready to serve.

    Cut eggplant into ½-inch rounds, then lengthwise into ½-inch strips. Soak in a large bowl of ice water. Place a lid or plate over the top of the bowl to keep eggplant submerged. Chill for at least an hour, but up to 12.

    In a deep pot, pour vegetable oil to depth of 2 inches. Using a deep-fry thermometer, heat to 325°.

    In the meantime, whisk together rice flour, lemon zest, za’atar, garlic powder, and a pinch of salt. Drain eggplant and toss to coat.

    Working in batches, fry eggplant for 3-5 minutes, turning occasionally. Drain on a paper towel and season with lemon juice and another pinch of salt while eggplant is still hot. Serve immediately with spicy crema sauce.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Ingredients:
    3 eggs
    1 ¼ cup milk (we use rice milk)
    ¾ cup Open Original Shared Link
    1 tablespoon sugar
    ½ teaspoon salt
    Directions:
    Beat eggs until thick, stir in milk, add dry ingredients, mix until smooth.  Cook in a crepe pan or rounded frying pan (may need some oil).  
    Eat like pancakes, or add crepe fillings. 



    Scott Adams
    This recipe comes to us from Mary Thorpe.
    Ingredients:
    3 cups grated cheese
    4 - 6 slices of gluten-free bread
    2 cups milk or 1 & ½ cup milk and ½ cup wine or vermouth
    3 eggs, beaten
    ½ teaspoon salt
    ½ teaspoon Worcestershire sauce
    ½ teaspoon thyme 
    ½ teaspoon dry mustard
    Pepper
    Directions:
    Layer the cheese and gluten-free bread in an oiled baking dish, starting with the bread. Pour over it the milk or milk mixture.
    Beat, with the eggs, the salt and remaining ingredients and pour this over the bread mixture also. 
    Let stand for 30 minutes.  Bake at 350 F 1 hour in a pan of hot water.
    This dish sounds so very easy and homey, but is truly elegant.  When you take it out of the oven, you yourself won’t believe how simply it was made...


    Jefferson Adams
    If you're looking to deliver a delicious, memorable and romantic dinner to your loved one, then look no further than this simple variation on traditional filet mignon.
    This easy to make recipe tops filet mignon with a delicious wine-based sauce, and will have your snootiest diners cooing with delight at your culinary skills. The recipe calls for Burgundy, but any full-bodied red wine will work just fine.
    Ingredients:
    2 (6 ounce) filets filet mignon 1½ cups Burgundy or other full-bodied red wine 1 cup gluten-free chicken broth ½ cup gluten-free beef broth 2 tablespoons unsalted butter, softened 1 tablespoon gluten-free flour or corn starch 2 teaspoons olive oil 2 shallots, chopped 2 cloves garlic, chopped ½ teaspoon fresh thyme freshly ground black pepper to taste ...


    Jefferson Adams
    Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard.
    Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé.
    Ingredients:
    4 large boneless pork chops, extra thick ½ cup chicken broth 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons chopped chives 1 teaspoon fresh lime juice 3 tablespoons brandy 3 tablespoons chopped fresh Italian parsley 2½ tablespoons Dijon mustard 1 teaspoon sugar 1¼ teaspoon salt 1 teaspoon fresh coarse ground black pepper Directions:
    Heat oven to 350 degrees F.
    Sprinkle pork chops with with salt and pepper.
    Heat 1 tablespoon each oil and butter in large skillet.
    Brown chops quickly over high heat on each side.
    Re...


  • Recent Activity

    1. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    2. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    4. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling

    5. - trents replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,493
    • Most Online (within 30 mins)
      7,748

    Greensandtea
    Newest Member
    Greensandtea
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...