One of my favorite holiday dishes is green bean casserole. I created an allergen-free version of Guy Fieri’s Mean Green recipe for this year’s Thanksgiving.
The best part was cooking my own gluten-free french fried onions. Before developing allergies, I loved French’s and often ate them in casseroles and salads. It is virtually impossible to find a gluten-free version in the stores, but after eating these homemade ones, I probably would not buy them anyway.
I plan to post the green bean casserole recipe soon, but in the meanwhile, enjoy these delicious fried snacks.
This recipe is gluten, egg, and dairy-free.
1/2 cup rice milk
1/2 teaspoon apple cider vinegar
1/2 Vidalia onion, thinly sliced with a mandoline
1 cup gluten-free flour blend
1 teaspoon granulated garlic
1/2 teaspoon dry mustard
3/4 teaspoon kosher salt
4 cups canola oil
In a medium bowl, mix rice milk and apple cider vinegar. Stir in onions. Let sit 10 minutes and drain well.
Combine flour and seasonings in another medium sized bowl. Heat canola oil to 350 degrees F in large saucepan. While oil is heating, dredge drained onion in flour mixture.
Drop carefully into the hot oil, 1/3 at a time. They will cook rapidly in 1 minute or less. Turn over if necessary. Remove and drain on paper towels. Let oil reheat between batches.
Enjoy!
