SHALLOTS BUY 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 | 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.

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