Crispy Shallots
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
36
Spice
59
Sweetness
48
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Heat the oil in a medium saucepan until it reaches 360°F on a deep-fat thermometer
2
Put the flour on a large plate and season with salt and pepper
3
Working in batches, dredge the shallots in the flour
4
Transfer them to a large slotted spoon or spider and tap off the excess flour
5
Fry the shallots in batches, stirring a few times, until light golden brown and crisp, 30 to 45 seconds
6
Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper
7
Heat the oil in a medium saucepan until it reaches 360°F on a deep-fat thermometer
8
Put the flour on a large plate and season with salt and pepper
9
Working in batches, dredge the shallots in the flour
10
Transfer them to a large slotted spoon or spider and tap off the excess flour
11
Fry the shallots in batches, stirring a few times, until light golden brown and crisp, 30 to 45 seconds
12
Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper