Fried Shallots
By America's Test KitchenPublished on August 21, 2009
Yield
Makes 1 cup
Ingredients
½ cup vegetable oil, for frying3 shallots, peeled and sliced thin
Before You Begin
Once cooled, you can store the shallots in an airtight container at room temperature for up to 3 days. You can strain the oil after cooking the shallots and reserve it for another use.
Instructions
- Cook oil and shallots in medium saucepan over high heat, stirring constantly, until shallots are deep golden, 11 to 13 minutes (they will still be soft; do not overcook). Using slotted spoon, transfer shallots to paper towel–lined plate, season with salt, and let drain and turn crisp, about 5 minutes, before serving.
Yield
Makes 1 cupIngredients
½ cup vegetable oil, for frying
3 shallots, peeled and sliced thin
Ingredients
½ cup vegetable oil, for frying
3 shallots, peeled and sliced thin
Ingredients
½ cup vegetable oil, for frying
3 shallots, peeled and sliced thin
Before You Begin
Once cooled, you can store the shallots in an airtight container at room temperature for up to 3 days. You can strain the oil after cooking the shallots and reserve it for another use.
Instructions
- Cook oil and shallots in medium saucepan over high heat, stirring constantly, until shallots are deep golden, 11 to 13 minutes (they will still be soft; do not overcook). Using slotted spoon, transfer shallots to paper towel–lined plate, season with salt, and let drain and turn crisp, about 5 minutes, before serving.
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