Crispy Shallots Recipes

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS

Steps:

• For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
• For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
• Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
• Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

CRISPY FRIED SHALLOTS

Steps:

• Heat the oil to 360°F.
• Separate the shallot slices into rings and place them in a medium bowl.
• Make certain the shallots are not moist, since otherwise they may splatter when they go into the oil.
• Sprinkle flour over the shallots and toss them lightly to coat evenly.
• Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated.
• Fry until golden brown, about 12-14 minutes.
• Remove with a slotted spoon, then put on paper towels to drain the oil.
• Sprinkle with salt while still warm.
• Continue frying the rest of the shallots, salting each batch while it is still warm.
• Use as a garnish for Spiced Carrot Soup, Recipe #108333.

CRISPY FRIED SHALLOTS

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.

CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)

Steps:

• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
• Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
• Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

DAVID TANIS'S CRISPY FRIED SHALLOTS

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.

SAUTéED SPINACH WITH CRISPY SHALLOTS

Steps:

• To a large sauté pan, add the vegetable oil over medium heat. The oil is ready when you drop a small piece of shallot and it sizzles. Fry the shallots for about 5 minutes, turning until they are evenly browned. Remove, drain on a paper towel and set aside. Turn the heat down to medium low. Add the grated garlic and cook for 1 minute, stirring, do not allow to brown our burn. Immediately add the spinach, salt and pepper and stir well to coat in the oil and garlic. If all of the spinach doesn't fit, just add enough to fit and keep adding as it cooks down, mixing. Cook the spinach until wilted. Add the lemon juice and toss to mix well. Serve warm topped with the crispy shallots.

CRISPY FRIED SHALLOTS

Steps:

• Peel shallots and cut into ¼" slices.
• Place sliced shallots in a medium sized heavy bottomed saucepan.
• Cover shallots with 1"-2" of oil.
• Heat oil over medium low heat.
• As the oil heats, stir shallots frequently to break them up into rings.
• As the oil heats and the shallots start frying, keep stirring and checking on the shallots every few minutes until they start browning. This takes about 20-25 minutes
• Once they start browning, keep a close eye on the shallots. They go from golden to over cooked in just a couple minutes.
• Once they shallots are golden remove them from the pot with a slotted spoon or spider.
• Place the fried shallots on a paper towel lined plate to absorb the excess oil and sprinkle with salt.
• Let shallots cool completely before storing.
• Shallots are best the day they are made but will last for a few days stored in an airtight container.

CRISPY FRIED SHALLOTS (SHALLOT OIL) 炸葱酥 (葱头油)

Steps:

• First, peel skin off the shallots. Then briefly wash peeled shallots in salt water. The salt adds flavour and adds crisp to shallots when fried.
• Drain well. Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
• Add enough oil to wok and heat over medium heat. Test oil temperature using a wooden chopstick.
• Slowly add in the sliced shallots and cook gently, stirring occasionally, for about 10-12 minutes. Also stir around the edges of the wok to avoid burnt shallots.
• When more than half of shallots have turned golden brown, turn off the heat. Continue to cook in the hot oil until all shallots gradually turn golden brown.
• Remove fried shallots from oil using a slotted spoon. Keep the shallot infused oil in a covered container.
• Transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.
• When fully cooled, store in an airtight container, preferably in the refrigerator. And we're done!
• This favourite condiment can be used to garnish almost any kind of food. So Enjoy!

CRISPY BASMATI RICE

Steps:

• In a large bowl, soak the rice in 4 cups water for for 25-30 minutes. Drain the rice and reserve the soaking water.
• In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the shallots and cook until soft, 3-5 minutes. Add the drained rice to the sauté pan and cook and stir until the rice crackles, about 2 minutes.
• Add the reserved cooking water, along with the salt and pepper, and stir gently to combine. Bring to a simmer, then turn the heat to low and simmer, uncovered, for 12-15 minutes, or until rice is tender. Do not stir.
• Remove the pan from the heat and spoon the rice into a large bowl.
• Return the pan to the heat and add the remaining 2 tablespoons of butter. When the butter is sizzling, add one cup of the cooked rice back to the pan. Cook until the rice is browned and crispy, about 5 minutes.
• Stir the crispy rice back into the cooked rice. Add additional salt and pepper, if needed, before serving.

CRISPY SHALLOTS

Steps:

• In a large pot or deep fryer heat peanut oil until piece of shallot dropped in oil sizzles. Add shallots, stirring constantly, and fry until crisp and lightly browned. Remove with a slotted spoon or spider to drain on paper towels. Add salt to taste and toss. Let cool to room temperature and store in an airtight container for up to a week.

CRISPY SHALLOTS

Steps:

• Slice the shallots. Using a sharp knife, peel then thinly slice all shallots into half moons about ⅛" thick.
• Heat the oil. Add enough light, neutral oil (grapeseed, avocado, canola, or vegetable oil) to coat the bottom of a medium saucepan by about ½ - ¾". This will vary depending on the size of your pan. This is a shallow fry versus a deep fry. Heat the oil over medium-high heat, until a temperature of about 350-375F is reached.
• Fry the shallots. When the oil is hot, carefully add the shallots to the pan, being careful as oil may splatter. Cook, stirring every few minutes, until the shallots are golden brown.
• Drain the shallots. Remove shallots immediately with a spider, then transfer to a paper towel-lined plate to drain off excess oil. Sprinkle with a few pinches of Kosher salt while still hot. Serve immediately or store at room temperature in a tupperware lined with a paper towel until needed.