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.

Ingredients:
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

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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.