Fried Shallots And Shallot Oil Food

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FRIED SHALLOTS AND SHALLOT OIL

2012-10-13



Fried Shallots and Shallot Oil image

Provided by Julia Moskin

Categories     quick, condiments

Time 20m

Yield 1 cup oil and 1 cup shallots

Number Of Ingredients 2

Ingredients:

  • 1 cup peanut oil
  • 2 cups (about 7 ounces) thinly sliced shallots, Asian or European

Steps:

  • Heat oil in a wide, heavy skillet over medium-high heat, and line a plate with paper towels.
  • Test oil by tossing in a slice of shallot. When it sizzles, gently add remaining shallots and lower heat to medium. Shallots should bubble gently, not furiously. Stir often. After 5 minutes, if shallots have started to brown, reduce heat. They should slowly turn from translucent to golden to brown; the process should take about 15 minutes.
  • Transfer cooked shallots to lined plate with slotted spoon or tongs, shaking off excess oil. Blot with paper towel and let cool at room temperature for 5 to 10 minutes, until crisp.
  • Store shallots in an airtight container and use as a crunchy garnish or in salads. Strain oil to remove debris and store in a cool place in an airtight container; can be used for stir-frying or any another purpose.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 12 milligrams, Sugar 8 grams

CRISPY FRIED SHALLOTS

2012-09-19



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.

CRISPY FRIED SHALLOTS

2019-04-23



Crispy Fried Shallots image

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

Provided by Molly Baz

Categories     Bon Appétit     Condiment     Shallot     Fry

Yield Makes about 2 cups

Number Of Ingredients 3

Ingredients:

  • 8 small shallots, peeled
  • Vegetable oil (for frying; about 1 1/4 cups)
  • Kosher salt

Steps:

  • 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).
  • Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use.
  • Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.

Top Asked Questions

  1. How to make deep fried shallots?
    1) In a small pot, heat 1 1/2 cup of vegetable oil on medium heat and add the shallots. Allow it to fry the shallots till they turn golden brown. 2) Strain the fried shallots, reserving the oil in a bowl. Allow the oil to cool down and transfer into a glass bottle. Place some fried shallots in the oil and keep in the fridge.
  2. How to cook shallots in a wok?
    Instructions First, peel skin off the shallots. Drain well. Add enough oil to wok and heat over medium heat. Slowly add in the sliced shallots and cook gently, stirring occasionally, for about 10-12 minutes. When more than half of shallots have turned golden brown, turn off the heat. Remove fried shallots from oil using a slotted spoon.
  3. How to cook garlic and shallots?
    Start with room temperatue oil in a thick bottomed pan. Spread the chopped garlic in the oil. As the oil heats up, the garlic will slowly turn golden and crisp. The frying time is shorter though. Unlike frying shallots, it only takes about eight to nine minutes for the garlic bits to get a good color.
  4. Can you use shallots the same day you fry?
    The shallots should be used the same day they are fried. 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.

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