CRISPY FRIED SHALLOTS RECIPE | BON APPÉTIT
Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
Provided by Molly Baz
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
- Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast.)
- Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use, like vinaigrettes, stir-fries, and soups.
- Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.
CRISPY ROASTED SHALLOTS RECIPE | MYRECIPES
Roast shallots with olive oil, sea salt and rosemary for a tasting topping for steak.
Provided by MyRecipes
Total Time 30 minutes
Prep Time 10 minutes
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place shallots in 8-inch square baking dish. Drizzle with oil, and sprinkle with remaining ingredients. Roast shallots at 400° for 20 minutes or until crispy and lightly browned, turning occasionally.
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From cooking.nytimes.com
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Total Time 45 minutes
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
- To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.
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CRISPY ROASTED SHALLOTS RECIPE | MYRECIPES
Roast shallots with olive oil, sea salt and rosemary for a tasting topping for steak.
From myrecipes.com
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From myrecipes.com
Total Time 30 minutes
- Preheat oven to 400°. Place shallots in 8-inch square baking dish. Drizzle with oil, and sprinkle with remaining ingredients. Roast shallots at 400° for 20 minutes or until crispy and lightly browned, turning occasionally.
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