When I first went GF, I really missed the occasional deep fried deliciousness of stuff like this. And since I make then in my own kitchen, I don’t have to worry about any cross contamination like I would have to in a restaurant fryer – believe it or not, I once had a server tell me the hot oil kills gluten…ugh. Oh, bless their heart for their lack of knowledge. If you don’t have shallots, use onions Just slice them thin.
Gluten Free Crispy Shallots (or Onions)
Always double check your ingredients for Gluten Free status before using!
If cross contamination is a concern,click HERE to check out my favorite organic and gluten free spice company!
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- 1 Shallot, Sliced into thin rings or strips (about 1/2 Cup)
For the Batter
- 1 Tablespoon Egg White
- 1/2 teaspoon Apple Cider Vinegar
- 2 teaspoons Oil
- 2 teaspoons Arrowroot Flour
- 1 Tablespoon Milk
- 1/4 teaspoon Sriracha
- Pinch of Salt
- 1/8 teaspoon Baking Soda
- 1 Tablespoon Arrowroot
- Oil for frying
- Slice shallots and set aside.
- Combine batter ingredients in a bowl.
- Add the shallot and let sit for about 10 minutes.
- Remove the shallots from the egg mixture, shaking off some of the liquid and place onto a plate.
- Combine the dusting ingredients in a small bowl, then sprinkle over the shallots, gently turning the shallots to coat them with as much of the dry mix as possible.
- In a small frying pan, heat the oil over medium heat. When hot enough, carefully place the shallots in the oils and fry until the underside is golden brown.
- Carefully flip the shallots (they may be one big piece right now) and cook the other side until golden brown.
- Turn off the heat, remove the shallots from the oil and place on a rack (paper towels are not recommended as the shallots may stick while cooling).
- Serve when cool enough to handle, and break into smaller pieces if desired.
Whisk the egg white before measuring to make it easier to measure.
Non-dairy milk can be substituted for regular milk.