


Gluten free fry up plate. Garden pickles, French fries, and cheese curds.
A fair bit more presentable than the last one I posted. Having a third item to separate the fried batter blobs and transfering the marinara into a clean ramekin after microwaving go a long way visually.
Not pictured, chick-fil-a sauce for the fries and pickles.
Curds and pickles were fried using the same method, dry dredge in Bob's 1-1, dipped in batter, dropped into oil.
Batter is like…
Half cup of Bob's 1-1
1/8 tsp baking soda
Montreal seasoning
Salt
3/4 of a can of soda water
1/4 cup of bread crumbs (I used kikkoman) added right before you start frying. You want the batter to be runny, and the bread crumbs will absorb batter the longer it sits.
The baking soda and soda water give you a crust that will not get soggy. It stays very crunchy and airy, zoom in on the cross section to get a good idea on texture. If you add too much baking soda it will taste bitter though. Bread crumbs add a second/different crunchy texture. It is nice but it would also be the first thing that I could cut from the recipe if I wanted to simplify it.
Cheese curds and pickles are slightly damp so they benefit from a dredge in flour before batter is applied. Dry sticks to wet and wet sticks to dry. Freezing your cheese curds for a half hour before frying helps a bit with melt out, but it won't replace proper temperature control and not overcrowding the oil.
Draining on paper towels for like 30-60 seconds then transferring to a wire rack in a warm oven helps cuts down on oil in the final product and keeps your fried foods fresh while cooking in batches.