Fried Shallots Recipes

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.

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.

Steps:

• Separate the rings of shallots and place them on a baking sheet covered with paper towels. Allow to dry out for at least 6 hours or overnight.
• Heat the oil in a skillet over medium-high heat. When very hot, add the shallots and fry, stirring constantly, until golden brown, about 5 minutes. Drain on paper towels. Store in an airtight container for up to 3 weeks.

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.

Steps:

• Peel and slice the shallots as thinly as possible, using a mandoline or a very sharp knife.
• Spread the sliced shallots out in a thin layer on a large sheet tray, overlapping as little as possible(so they won't clump when fried).
• Pour peanut oil into a small heavy saucepan to a depth of 1". Heat over medium hight heat until a deep fry thermometer registers 325*F. Working in 5-6 small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1 1/2 minutes. To get them perfectly golden, remove them from the oil a few seconds before they actually appear done. Remove shallots from oil with a slotted spoon and drain on paper towel lined plate(they'll darken slightly as they sit). Let cool.
• To store, refrigerate in an airtight container for up to 1 week.
• Makes about 2 cups.

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.

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.