David Taniss Crispy Fried Shallots Recipes

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.

CRISPY FRIED SHALLOTS

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.

DAVID TANIS'S CRISPY FRIED SHALLOTS

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.

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.

CRISPY SHALLOTS AND GARLIC

Steps:

• Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
• Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.

SPAGHETTI AGLIO E OLIO E FRIED SHALLOT

Steps:

• If using homemade shallots, skip to Step 2. If using store-bought shallots, toast them in a dry 12-inch skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. Season generously with salt and transfer to a bowl.
• Smash the garlic cloves with the side of a knife and roughly mince. Set aside. Add a couple of inches of water and a large pinch of salt to the skillet, and bring to a rolling boil over high heat. Add the pasta and cook, stirring occasionally, until just shy of al dente (about a minute less than the package directions).
• Meanwhile, combine ¼ cup oil, the minced garlic, red-pepper flakes and a large pinch of salt in a large saucepan or skillet. Heat, stirring frequently, over medium-low until the garlic is very aromatic and just starting to turn pale gold in parts, about 5 minutes. It should maintain a very gentle sizzle the whole time it is cooking (adjust heat as necessary). When the garlic is done, shut off the heat, then, using a ladle or spoon, add a large splash of the pasta water to the pan with oil to halt the cooking. Add half the toasted shallots and stir.
• When the pasta is just shy of al dente, using tongs, transfer it to the pan with the garlic oil, allowing any liquid that clings to it to come along; reserve a bit of the pasta water. Add the remaining 2 tablespoons olive oil. Return the pan with the pasta and garlic oil to high heat, and cook, stirring and tossing constantly, until a creamy, emulsified sauce coats the pasta. (If the sauce looks watery, continue tossing and cooking. If it looks broken and oily, add some more pasta water a few tablespoons at a time and continue cooking until it emulsifies.) Stir in the parsley and chives (if using), season to taste with more salt (it can take quite a bit of salt), transfer to a serving bowl, sprinkle with reserved toasted fried shallots and serve.