Gluten Free Crispy Fried Shallots Recipe By Tasty

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!

4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
• Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
• Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
• Cook each side of the flatbread until well browned.
• Enjoy!

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:

• 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 oil until very hot (350) for deep frying, then add shallots, and fry, stirring until crispy, about 2-3 minutes.
• Remove from pan using slotted spoon and drain on paper towels. In airtight container these will keep a week.