Fried Shallots Recipe

CRISPY FRIED SHALLOTS



Crispy Fried Shallots image

Make and share this Crispy Fried Shallots recipe from Food.com.

Recipe From food.com

Provided by Gandalf The White

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

10 -15 shallots (peeled and sliced very thinly crosswise with a knife or mandoline)
4 teaspoons flour
canola oil (for deep frying) or safflower oil, about 3 inches depth of neutral vegetable oil in a heavy pot (for deep frying)
1 teaspoon salt
Calories30.3
Fat0.1
Sodium391.6
Carbohydrate6.9
Fiber0.1
Protein1

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



Crispy Fried Shallots image

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.

Recipe From epicurious.com

Provided by Charles Phan

Categories     Fry     Quick & Easy     Deep-Fry     Shallot

Yield Makes 1 cup fried shallots

Number Of Ingredients 2

2 cups thinly sliced shallots (about 4 large shallots)
2 cups canola oil

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



David Tanis's Crispy Fried Shallots image

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.

Recipe From cooking.nytimes.com

Provided by David Tanis

Categories     quick

Time 25m

Yield About 3/4 cup

Number Of Ingredients 3

1 cup vegetable oil
3 large shallots, peeled and sliced lengthwise about 1/8-inch thick
Salt
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Calories124
UnsaturatedFat8 grams
Carbohydrate10 grams
Fat9 grams
Fiber2 grams
Protein2 grams
SaturatedFat1 gram
Sodium161 milligrams
Sugar5 grams
TransFat0 grams

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.

FRIED SHALLOTS



Fried Shallots image

Use these to garnish Vietnamese Fisherman's Soup.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2/3 cup

Number Of Ingredients 2

4 to 5 medium shallots, thinly sliced
1 cup vegetable oil

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 SHALLOT RINGS



Fried Shallot Rings image

Emeril's spicy shallot rings recipe, published in his book "From Emeril's Kitchens," is a tasty change of pace from traditional onion rings, a classic lunch accompaniment. They perfectly complement his Pan-Roasted Filet Mignons.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Serves 4

Number Of Ingredients 6

1 1/2 cups thinly sliced shallot rings
2 tablespoons Emeril's Kick It Up Red Pepper Sauce or other hot pepper sauce
4 cups vegetable oil, for deep-frying
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

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.

STIR-FRIED LETTUCES WITH CRISPY SHALLOTS



Stir-Fried Lettuces With Crispy Shallots image

Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.

Recipe From epicurious.com

Provided by Bon Appétit Test Kitchen

Categories     Stir-Fry     Low Fat     Quick & Easy     Low Cal     Dinner     Sausage     Healthy     Low Cholesterol     Shallot     Lettuce     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup thinly sliced shallots
Kosher salt and freshly ground black pepper
1/4 cup 1/8"-thick slices cured sausage (such as salami or Chinese sausage), quartered if desired
2 tablespoons thinly sliced garlic
1 1/2 tablespoons minced peeled ginger
1/4 teaspoon crushed red pepper flakes
6 cups coarsely chopped iceberg lettuce (about 1/2 head)
4 cups watercress (about 2 bunches), trimmed, cut into 2" pieces
4 cups cooked brown rice

Steps:

  • Heat oil in a large nonstick skillet over low heat. Add shallots; cook, stirring often, until golden brown, about 12 minutes. Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper (shallots will crisp as they cool).
  • Increase heat to medium; add sausage and next 3 ingredients to same skillet; stir for 2 minutes. Add 1/4 cup water; scrape up any browned bits. Increase heat to medium-high; add lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes. Season with salt and pepper. Sprinkle fried shallots over. Serve with brown rice.

SHALLOT RECIPES



Shallot recipes image

Shallots have a milder, sweeter flavour than onions. Use them in everything from pies and tarts to pickles, sauces and sides.

Recipe From bbcgoodfood.com

Number Of Ingredients 1

Shallot recipes

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