Fried Shallot Rings Food

CRISPY FRIED SHALLOTS

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.
• Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.

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.

GLUTEN-FREE CRISPY FRIED SHALLOTS RECIPE BY TASTY

Steps:

• In a large high-walled skillet or large pot, heat the canola oil over medium heat until it reaches 350°F (180°C). Set a wire rack over a baking sheet or line with paper towels and place nearby.
• Add the shallots to a medium bowl and use your fingers to separate them into individual rings. Toss the shallots with ¼ cup (30 g) of the cornstarch until coated.
• In a separate medium bowl, whisk together the remaining ¾ cup (95 g) cornstarch, buttermilk, and salt until completely smooth.
• Working in ½ cup (75 g) batches, toss the shallots in the batter to coat, then lift out, letting any excess batter drip off.
• Fry the shallots in the hot oil for 2-3 minutes, stirring occasionally, until golden brown. Transfer to the wire rack to drain and season with more salt. Repeat with the remaining shallots. Let cool completely.
• Store the crispy shallots in a container with a loose-fitting lid. They will keep for 2-3 days in a cool, dark place. Use to top green bean casseroles, add to soups, garnish burgers, etc.
• Enjoy!

FRIED SHALLOT RINGS

Steps:

• Place shallots and pepper sauce in a large bowl; toss to combine. Let stand at room temperature for 30 minutes.
• Heat oil in a deep heavy-bottomed saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place flour in a shallow dish and dredge shallots in flour to coat; shake off excess. Transfer to hot oil and fry until golden brown, about 2 minutes.
• Using a slotted spoon, transfer shallots to a paper-towel-lined plate. Season with salt and pepper; serve immediately.

FRIED SHALLOTS

Steps:

• Using a mandoline, slice the shallots into 1/16-​inch-​thick rounds. Line a rimmed baking sheet with 6 layers of paper towels. Set a fine-​mesh strainer over a large heatproof bowl or medium saucepan.
• Combine shallots and oil in a medium saucepan or wok. Place over medium-​high heat and cook, stirring frequently, until the shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until the shallots turn pale golden brown, 8 to 10 minutes longer. (The shallots will continue cooking for a brief period after draining, so do not allow them to get too dark.) Working quickly, pour the contents of the saucepan into the strainer. Save oil for another use, like stir-frying noodles or fried rice, or for using in marinades, or as the base of homemade chili oil.
• Immediately transfer the shallots to the prepared baking sheet, spread them out into an even layer, and season with salt. Allow the shallots to drain, then carefully lift the top layer of paper towels and roll the shallots onto the second layer, blotting gently with the first. Repeat until the shallots are on the last layer of paper towels and mostly grease-​free. Allow the shallots and oil to cool to room temperature, then store separately in airtight containers and refrigerate.

FRIED SHALLOTS

Steps:

• Spread shallots on a paper-towel lined baking sheet; let dry for 15 to 20 minutes.
• Heat oil in a small heavy skillet over medium-low heat until it?s so hot that a shallot slice dropped in oil bubbles and floats to surface. Stir in all shallots; fry until golden, stirring often, 4 to 6 minutes. Remove with a slotted spoon; drain on paper towels.

FRIED SHALLOTS

Steps:

• Separate the rings of shallots and place them on a baking sheet covered with paper towels. Allow to dry out for at least 6 hours or overnight.
• Heat the oil in a skillet over medium-high heat. When very hot, add the shallots and fry, stirring constantly, until golden brown, about 5 minutes. Drain on paper towels. Store in an airtight container for up to 3 weeks.

FRIED SHALLOT OR GARLIC FLAKES

Steps:

• In a frying pan over medium heat, pour in peanut or vegetable oil to a depth of 1/2 inch.
• When the oil is moderately-hot (about 325 degrees), add the shallot or garlic slices.
• Fry slowly, stirring, just until golden brown, 2 to 3 minutes.
• Using a slotted spoon, transfer the slices to paper towels to drain.
• Let cool, then store the flakes in an airtight container at room temperature for up to several weeks.