Crispy Fried Shallots

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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