Crispy Fried Shallots Food

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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.

GARLIC MASHED POTATOES WITH CRISPY FRIED SHALLOTS



Garlic Mashed Potatoes with Crispy Fried Shallots image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds russet potatoes, peeled and cut into 2-inch dice
Kosher salt and freshly ground black pepper
12 large cloves garlic
1/2 cup clarified butter
1 cup whole milk
2 large shallots, thinly sliced
1/2 cup buttermilk
1 cup rice flour
Oil, for frying

Steps:

  • Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot.
  • Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes.
  • Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste.
  • Heat 1 inch of oil to 350 degrees F in a high-sided pan.
  • In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain.
  • To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots.

CRISPY SHALLOTS



Crispy Shallots image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 3

5 cups shallots, thinly sliced
Peanut oil for frying
Salt to taste

Steps:

  • In a large pot or deep fryer heat peanut oil until piece of shallot dropped in oil sizzles. Add shallots, stirring constantly, and fry until crisp and lightly browned. Remove with a slotted spoon or spider to drain on paper towels. Add salt to taste and toss. Let cool to room temperature and store in an airtight container for up to a week.

CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)



Crispy Shallots ( Ina Garten Back to Basics) image

This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Onions

Time 55m

Yield 1/2 cup

Number Of Ingredients 3

1 1/2 cups olive oil or 1 1/2 cups vegetable oil
3 tablespoons unsalted butter
5 -6 shallots, peeled and sliced into thin rings

Steps:

  • Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
  • Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
  • Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
  • Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

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.

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

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.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 5 grams, TransFat 0 grams

BUTTER-FRIED SPROUTS WITH CRISPY SHALLOTS & ALMONDS



Butter-fried sprouts with crispy shallots & almonds image

Serve up a feast on Christmas Day and add these buttery sprouts with crispy shallots and almonds to your festive dinner table

Provided by Tom Kerridge

Categories     Side dish

Time 40m

Yield Serves 6-8

Number Of Ingredients 6

50ml sunflower oil
4 small shallots, peeled and sliced into thin rings
2 garlic cloves, finely sliced
50g slivered almonds
50g cold butter, cut into cubes
500g Brussels sprouts, halved

Steps:

  • Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
  • Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.

Nutrition Facts : Calories 180 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

CRISPY FRIED SHALLOTS



Crispy Fried Shallots image

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

Provided by Molly Baz

Categories     Bon Appétit     Condiment     Shallot     Fry

Yield Makes about 2 cups

Number Of Ingredients 3

8 small shallots, peeled
Vegetable oil (for frying; about 1 1/4 cups)
Kosher salt

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.

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  • 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, like vinaigrettes, stir-fries, and soups.


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