DAVID TANIS'S CRISPY FRIED SHALLOTS
These crispy shallot slices are fantastic sprinkled over chops and burgers, and just as good on salads or steamed vegetables. The trick is to start in cold oil and cook them slowly. They may be made several hours ahead, or even the day before. The flavorful cooking oil may be saved and used for other recipes.
Provided by David Tanis
Categories quick
Time 25m
Yield About 3/4 cup
Number Of Ingredients 3
Steps:
- Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
- Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. (Save oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 5 grams, TransFat 0 grams
BUTTER-FRIED SPROUTS WITH CRISPY SHALLOTS & ALMONDS
Serve up a feast on Christmas Day and add these buttery sprouts with crispy shallots and almonds to your festive dinner table
Provided by Tom Kerridge
Categories Side dish
Time 40m
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
- Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.
Nutrition Facts : Calories 180 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CRISPY FRIED SHALLOTS
Make and share this Crispy Fried Shallots recipe from Food.com.
Provided by Gandalf The White
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
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, Fat 0.1, Sodium 391.6, Carbohydrate 6.9, Fiber 0.1, Protein 1
CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)
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
Provided by ChefDLH
Categories Onions
Time 55m
Yield 1/2 cup
Number Of Ingredients 3
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.
CRISPY FRIED SHALLOTS
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they are indispensible. You may want to make double batches, as people have a hard time resisting the urge to snack on them.
Provided by Charles Phan
Categories Fry Quick & Easy Deep-Fry Shallot
Yield Makes 1 cup fried shallots
Number Of Ingredients 2
Steps:
- 1. In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
- 2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
- 3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.
CRISPY SHALLOTS
Steps:
- In a large pot or deep fryer heat peanut oil until piece of shallot dropped in oil sizzles. Add shallots, stirring constantly, and fry until crisp and lightly browned. Remove with a slotted spoon or spider to drain on paper towels. Add salt to taste and toss. Let cool to room temperature and store in an airtight container for up to a week.
CRISPY SHALLOTS
Provided by Bobby Flay
Categories Side Fry Thanksgiving Vegetarian Quick & Easy Shallot Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 as a garnish
Number Of Ingredients 4
Steps:
- 1. Heat the oil in a medium saucepan until it reaches 360°F on a deep-fat thermometer.
- 2. Put the flour on a large plate and season with salt and pepper. Working in batches, dredge the shallots in the flour. Transfer them to a large slotted spoon or spider and tap off the excess flour. Fry the shallots in batches, stirring a few times, until light golden brown and crisp, 30 to 45 seconds. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper.
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