Crispy shallots
- Published: 9 Aug 22
- Updated: 25 Mar 24
Crispy shallots add colour, crunch and flavour to all manner of dishes. Sprinkle these golden bits on soups, pasta, hot dogs or curries.
Have you seen our glazed onglet steak with brown butter mash and crispy shallots?
Recipe taken from Berber & Q: On Vegetables by Josh Katz (£25 Kyle Books).
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Serves 4-6
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Hands-on time 5 min. Frying time 15-20 min.
Ingredients
- 400ml vegetable oil
- 600g thinly sliced shallots
Method
- Warm 400ml veg oil in a smallpan over low-medium heat until just shimmering, then add the thinly sliced shallots and fry, stirring often, for 15-20 minutes until golden. Remove the shallots from the oil using a slotted spoon (reserve the oil for later use) and transfer to a plate lined with kitchen paper.
- Season the shallots with salt and store in a sealed container for up to 5 days.
- Recipe from July 2022 Issue
delicious. tips
Sprinkle these golden, crispy shallots on all manner of dishes: hot dogs, macaroni cheese, noodles, creamy curries, or soups like this smoky burnt aubergine soup with crispy shallots, rice and herbs.
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