Crispy Fried Shallots Recipes
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.
Recipe From epicurious.com
Provided by Charles Phan
Categories Fry Quick & Easy Deep-Fry Shallot
Yield Makes 1 cup fried shallots
Number Of Ingredients 2
Make and share this Crispy Fried Shallots recipe from Food.com.
Recipe From food.com
Provided by Gandalf The White
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Recipe From cooking.nytimes.com
Provided by Joan Nathan
Categories easy, quick
Time 12m
Yield 1 cup
Number Of Ingredients 2
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.
Recipe From cooking.nytimes.com
Provided by David Tanis
Categories quick
Time 25m
Yield About 3/4 cup
Number Of Ingredients 3
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- 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.)
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