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| Gluten-Free Mega-Crunch Fries |
3-4 potatoes, unpeeled 1 ½ cups rice flour½ cup corn starch
Salt, pepper
1 cup buttermilk
1 tsp baking soda
Canola oil
Scrub and dry potatoes, cut into wedges. Place in amicrowave safe bowl, cover and microwave 7 minutes. Combine flour, starch, salt and pepper in amedium sized bowl. Combine buttermilk and baking soda in a small bowl. Dredge potato wedges in flour mixture, dip inbuttermilk and back in flour. Fry in hot canola oil until brown and crispy.
Sometimes you just need a little crunch!! These really fit the bill. The crunchy, hard coating and the soft, hot potatoes are delicious together. They can be served with ketchup, ranch dressing or just plain. They are also good with some spices mixed into the flour.
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