How To Make Crispy Fried Shallots Recipes

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CRISPY FRIED SHALLOTS



Crispy Fried Shallots image

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

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

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

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.

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.

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