FRIED SHALLOTS RECIPE RECIPES

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CRISPY FRIED SHALLOTS RECIPE | BON APPÉTIT



Crispy Fried Shallots Recipe | Bon Appétit image

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

8 small shallots, peeled
Vegetable oil (for frying; about 1¼ cups)
Kosher salt

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 FRIED SHALLOTS RECIPE - FOOD.COM



Crispy Fried Shallots Recipe - Food.com image

Make and share this Crispy Fried Shallots recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 4

10 -15 shallots (peeled and sliced very thinly crosswise with a knife or mandoline)
4 teaspoons flour
canola oil (for deep frying) or safflower oil, about 3 inches depth of neutral vegetable oil in a heavy pot (for deep frying)
1 teaspoon salt

Steps:

  • Heat the oil to 360°F.
  • Separate the shallot slices into rings and place them in a medium bowl.
  • Make certain the shallots are not moist, since otherwise they may splatter when they go into the oil.
  • Sprinkle flour over the shallots and toss them lightly to coat evenly.
  • Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated.
  • Fry until golden brown, about 12-14 minutes.
  • Remove with a slotted spoon, then put on paper towels to drain the oil.
  • Sprinkle with salt while still warm.
  • Continue frying the rest of the shallots, salting each batch while it is still warm.
  • Use as a garnish for Spiced Carrot Soup, Recipe #108333.

Nutrition Facts : Calories 30.3, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 391.6, CarbohydrateContent 6.9, FiberContent 0.1, SugarContent 0, ProteinContent 1

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