In article >,
Miche > wrote:

> > > > > If you can't eat or don't like flour, use potato flour, tapioca
> > > > > flour,
> > > > > rice flour etc instead. They don't change the taste much and are
> > > > > gluten-free.
> > > >
> > > > Rice flour or Arrowroot work well too.
> > >
> > > Yep, mentioned rice flour.
> >
> > Yeah, I noted that after I posted, sorry!
>
> All good.
>
> > I often use Corn Starch for frying if I don't have Arrowroot on hand.
>
> Yeah, it would produce a tempura-like consistency, I think.
>
> Miche

It comes out delightfully crunchy. I don't make batters either. I wet
meat with water and just dredge it lightly in a spiced mix of rice
flour, corn starch or arrowroot, then deep fry in peanut oil. A LOT of
it falls off into the oil and if I want to salvage the oil when I'm
done, I run it thru one of those cloth mesh coffee filters to clean it
out. Works a treat too.

And due to the very light coating, the meat (or whatever) absorbs very
little oil and I get a nice crispy coating.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama