David Taniss Crispy Fried Shallots Food
CRISPY FRIED SHALLOTS
Steps:
- In a small saucepan over medium-high heat, heat oil until it registers 275 degrees on a deep-frying thermometer. Add shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer shallots to a paper-towel-lined plate to drain.
- Increase heat to high and place a fine-mesh sieve over a heatproof bowl. When oil reaches 350 degrees on the thermometer, add the fried shallots and cook just until they are crisp and well-browned, a few seconds, watching carefully so they do not burn.
- Immediately pour oil and shallots through sieve to stop cooking, then transfer shallots to paper-towel-lined plate to drain. Reserve oil for another use. Shallots will keep in an airtight container at room temperature for 1 day.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 10 milligrams, Sugar 6 grams, TransFat 0 grams
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
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
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