Air Fryer Shallots Food

AIR FRYER SHALLOTS

Steps:

• Cut the ends off of the shallots and peel the papery skin. I sliced the shallots in half first, as it made the peeling much easier.
• Use a mandolin or sharp knife to make thin, uniform slices from the shallots. The mandolin is perfect for this, but a sharp knife works if you are careful. The key is to make sure they are sliced uniformly thin.
• Spray the sliced very lightly with avocado oil. You don't need much at all.
• Lay the slices on the air fryer tray or basket. Set the air fryer to 250 degrees for 10 minute intervals. Mine were toasty brown at the end of 30 minutes.
• Store in an airtight container in your panty.

AIR FRYER BUTTERNUT SQUASH, FENNEL AND SHALLOT SALAD

Steps:

• Add 3 tablespoons of the maple syrup and the red wine vinegar to a small saucepan over medium-low heat and stir to combine. Add the 2 teaspoons tarragon and the rosemary and stir. Simmer until fragrant, about 5 minutes. Remove from the heat and set aside.
• Preheat an air fryer to 385 degrees F. Add the butternut squash, shallots, fennel, garlic, olive oil, 1 tablespoon of the Dijon and a generous sprinkle each of salt and pepper to a large bowl and toss to combine. Put the vegetables in an even layer in the air fryer basket and cook until the squash and the shallots start to char around the edges, 20 to 25 minutes. You can do this in batches if you have a smaller air fryer or want crispier edges.
• While the vegetables air fry, strain the maple vinegar through a fine-mesh sieve into a small bowl. Add the remaining 3 tablespoons Dijon and stir or whisk to combine. Thin out with water and season with salt and pepper, if necessary.
• Transfer the vegetables to a large heatproof bowl and toss with the remaining 1 tablespoon maple syrup and 1 tablespoon tarragon.
• Dress the spinach spring mix with the vinaigrette and divide among serving bowls. Top with the vegetables, then garnish with fennel fronds and crushed peanuts.

CRISPY FRIED SHALLOTS

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.