Gluten Free Crispy Fried Shallots Recipe By Tasty Recipes

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

Ingredients

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.

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

Ingredients

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

GLUTEN-FREE CRISPY FRIED SHALLOTS RECIPE BY TASTY

Gluten-Free Crispy Fried Shallots Recipe by Tasty image

Forget the bread crumbs! Add some extra crunch to everything from your green bean casserole to your favorite steak or soups with these fried shallots. They make a delicious gluten-free snack, too.

Provided by Betsy Carter

Categories Appetizers

Time 35m

Yield 3 cups

Number Of Ingredients 5

Ingredients

4 cups canola oil, for frying
4 large shallots, sliced into 1/8 in rounds
1 cup cornstarch, divided
1 cup buttermilk
½ teaspoon kosher salt, plus more to taste

Steps:

In a large high-walled skillet or large pot, heat the canola oil over medium heat until it reaches 350°F (180°C). Set a wire rack over a baking sheet or line with paper towels and place nearby.
Add the shallots to a medium bowl and use your fingers to separate them into individual rings. Toss the shallots with ¼ cup (30 g) of the cornstarch until coated.
In a separate medium bowl, whisk together the remaining ¾ cup (95 g) cornstarch, buttermilk, and salt until completely smooth.
Working in ½ cup (75 g) batches, toss the shallots in the batter to coat, then lift out, letting any excess batter drip off.
Fry the shallots in the hot oil for 2-3 minutes, stirring occasionally, until golden brown. Transfer to the wire rack to drain and season with more salt. Repeat with the remaining shallots. Let cool completely.
Store the crispy shallots in a container with a loose-fitting lid. They will keep for 2-3 days in a cool, dark place. Use to top green bean casseroles, add to soups, garnish burgers, etc.
Enjoy!

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