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Eggplant Fries with Spicy Crema (Gluten-Free)

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


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.

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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.

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Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables. As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.

What did you drink and where did you drink it? NOTE if you drink something at a bar using their glasses your asking for trouble BEER IS EVERYWHERE in most bars and a CC hell. If it was at home and a non grain based liqour then I would be really concerned that it might just be alcohol. I personally can not really drink much of anything any more. I love rum, and I cook with it sometimes in sautes. I also have rum extract/butter rum extract/and rum emulsion I use in shakes, homemade keto pudding/ mixed into dishes. and even add some to drink to give it a rum flavor lol.

I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days. What all have you eaten in the privous 8 hours including beverages, condiments, spices and foods?

They are gluten-free. Did you use butter that might have gluten crumbs on it? For me , it takes more than 2 hours to feel the effect of gluten- maybe something you ate before? Maybe stomach virus?

Has anyone had an reaction to potatoes? Just made couple bake potatoes 2hrs ago and now I feel awful...just wondering thought potatoes were gluten free?????