Fried shallots
Makes about 1 cup (enough for 6 garnish servings) These crispy shallots are a great-looking and flavorful garnish, adding a crispy finishing touch to soups, salads, stews, fried eggs, grilled fish...there is no end to the list of uses! If you don’t have a thermometer, you can test the temperature of the oil by adding…

CIA FOODIES


Fried Shallots

Makes about 1 cup (enough for 6 garnish servings) These crispy shallots are a great-looking and flavorful garnish, adding a crispy finishing touch to soups, salads, stews, fried eggs, grilled fish...there is no end to the list of uses! If you don’t have a thermometer, you can test the temperature of the oil by adding 1 shallot ring. If the oil is hot enough, it will immediately bubble around the shallot. Be sure to keep an eye on the shallots as they cook in the oil—they can burn easily.

Ingredients

  • 2 shallots
  • 1/2 cup all-purpose flour
  • Salt, to taste
  • Cayenne, to taste (optional)
  • 1/2 cup milk
  • 2 cups vegetable oil or as needed for frying

Directions

  1. Peel and slice the shallots into 1/8-inch-thick rings. Separate the rings.
  2. Season the flour with salt and cayenne (if using).
  3. Dip the shallots in the milk. Strain or use a slotted spoon to remove. Dredge the shallots in the flour.
  4. Fry in 325ºF oil until golden, about 5 minutes. Drain on paper towels. Season to taste with salt.

Copyright © 2022 The Culinary Institute of America

Leave a Comment