WHAT ARE CRISPY SHALLOTS RECIPES

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CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS) RECIPE - FOOD.COM



Crispy Shallots ( Ina Garten Back to Basics) Recipe - Food.com image

This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 1/2 cup

Number Of Ingredients 3

1 1/2 cups olive oil or 1 1/2 cups vegetable oil
3 tablespoons unsalted butter
5 -6 shallots, peeled and sliced into thin rings

Steps:

  • Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
  • Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
  • Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
  • Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Nutrition Facts : Calories 6483.2, FatContent 717.3, SaturatedFatContent 133.3, CholesterolContent 183.2, SodiumContent 46.3, CarbohydrateContent 33.6, FiberContent 0, SugarContent 0.1, ProteinContent 5.7

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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