Fried Shallots Recipe makes 2 servings as an appetizer or serves 4 as a garnish.
Crispy fried shallots are great solo or as a tasty topping for simple dishes — green beans and mashed potatoes are classics. Shallots can be simply fried in hot oil, but going to the extra effort of breading them first will prove worth the time. As with most shallot recipes, feel free to substitute onions (for onion rings) if you prefer.
8 ounces shallots (about 6 to 8 large shallots), sliced carefully into rings about 1/4-inch thick
Kosher salt, to taste
Ground black and cayenne pepper, to taste
All-purpose flour (about 1/2 inch in the bottom of a wide bowl)
1 egg beaten with 2 tsp water
Bread or cracker crumbs, finely ground (about 1/2 inch in the bottom of a wide bowl)
Cooking fat, such as peanut oil or lard
Separate the shallot rings on a platter and toss with salt. Allow them to rest for at least 15 minutes, then blot dry completely with a towel. Season with peppers. Working one at a time, dredge each ring in flour and shake off the excess. Next, dip it into the egg mixture and let it drain completely. Then dip the ring into the crumbs, coating both sides thoroughly. Set the rings on a platter; do not allow them to touch. Allow the rings to rest for at least 20 minutes.
Fill a frying pan with a quarter-inch of oil or lard, and heat over medium-high until a thermometer registers 325 degrees Fahrenheit or the oil begins to shimmer. Fry the rings in batches to avoid overcrowding, for about 3 minutes total, flipping them carefully after the first side is golden. Drain on a towel and sprinkle with salt while hot. Leftovers can be brought back to life by reheating in a 350-degree oven for 10 minutes.
Read more: Shallots add a mild flavor reminiscent of both garlic and onions. Learn how to cook with this great cooks’ secret ingredient in a variety of dishes in Cooking With Shallots: 3 Simple Shallot Recipes.
Photo By Tim Nauman Photography