Fried Shallots
Iain Bagwell
What to do if your turkey hasn’t gotten crisp on the outside? Sarah and Evan Rich, chef-owners of Rich Table and RT Rotisserie in San Francisco, fry up shallots and spread them over carved slices to make up for that missing crunch. They’re great on just about anything you put on a Thanksgiving plate, actually. Wondra flour makes for extra-crisp results (find it next to the regular flour in the baking aisle).
How to Make It
1
In a medium bowl, toss shallots with flour. Put in a strainer, shake off excess flour, and transfer to a plate, being careful not to let shallots clump up.
2
Pour enough oil into a 4- to 6-qt. saucepan to come 1 1/2 in. up side, then heat over medium-high until it registers 350° on a deep-fry thermometer. Add shallots and fry, stirring constantly to keep them separated, until golden brown, 3 to 4 minutes (they will darken as they cool). With a slotted spoon, transfer to paper towels to drain. Season with salt.
MAKE AHEAD: 2 days, stored airtight at room temperature (re-crisp, spread out on a baking sheet, at 350° for 5 minutes).
Ingredients
1 cup thinly sliced shallots
¼ cup Wondra flour or all-purpose flour
Vegetable oil, for frying
Fine sea salt
Directions
1
In a medium bowl, toss shallots with flour. Put in a strainer, shake off excess flour, and transfer to a plate, being careful not to let shallots clump up.
2
Pour enough oil into a 4- to 6-qt. saucepan to come 1 1/2 in. up side, then heat over medium-high until it registers 350° on a deep-fry thermometer. Add shallots and fry, stirring constantly to keep them separated, until golden brown, 3 to 4 minutes (they will darken as they cool). With a slotted spoon, transfer to paper towels to drain. Season with salt.
MAKE AHEAD: 2 days, stored airtight at room temperature (re-crisp, spread out on a baking sheet, at 350° for 5 minutes).
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