- 1/2 Cup Urad Dal Flour
- 1/4 Cup Cornmeal
- 1/4 Cup Cornstarch
- 1 Large Onion
- Oil for Frying
- For: 3 Cups
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
- Onion sliced real thin. Soak in buttermilk with salt at room temperature for 1 hour. Strain. Toss in dredge. Fry.
My new roommate and good friend Kim is allergic to wheat, so I have been doing my best to avoid it while cooking at home when I can. When we combined our pantries I counted 23 different types of flour between us! I have found that cooking gluten free is actually pretty easy unless you want beer or pizza. Paying attention to gluten in my cooking and noticing trends when we go out to dinner has really started to piss me off, so here we go.
Gluten Free Rant-
First off, making fun of gluten allergies is really trendy, and a lot of people like to think it is just a fake thing or a fad, but real people have real symptoms, so frankly, shut up.
So far, most restaurant staff I have encountered have been pretty bad about accommodating and done dumb things like serving bread with mussels even though she mentioned being gluten free like 5 times. Even at really nice places! If it was a peanut allergy this would not happen!
The other thing I get really pissed about is restaurant menus. Usually I glance over a menu at home before I go to dinner with Kim, and think, wow there should be a lot of things that she can eat at this restaurant. When we get there though, they hand her a separate “gluten free” menu, that doesn’t have 80% of the things that I thought should have been on there. Where is the hidden wheat? Why can’t you serve the hummus plate to a gluten free person? Usually anything fried is immediately out of the question because they only have one fryer and once flour goes in there the oil is contaminated. The frialator situation especially angers me when there are such delicious options for frying that don’t need any wheat. Like these delicious onion straws!
The dredge on these is lentil flour, cornmeal, and corn starch.
Just fry them up to brown.
Stir often while frying to brown evenly and keep separate.
These were super crunchy and flavorful.
I served them on top of a traditional green bean cassarole and it was really great.
But they are just great on their own too with a little horseradish sauce.