Peter Sherman

Fried Shallots

Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

Appears in
The Bacon Bible
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Crispy, salty, and sweet. These top my wedge salad at BarBacon, and I also love them on top of burgers or just as a snack with cocktails. Strain the oil that you use to fry the shallots and use it to cook another dish or to make a vinaigrette. They will keep for a few days at room temperature.

Ingredients

  • 2 cups (480 ml) canola oil
  • 4 large shallots, sliced crosswise into rounds

Method

In a medium saucepan, heat the oil to 300°F (150°C) on a deep-fry thermometer. Line a baking sheet with several layers of paper towels.

While the oil is heating, put the shallots in a large bowl, add the buttermilk, ½ teaspoon salt, and a pinch of pepper, and stir to make sure each one is coated in the milk. Drain the shallots.

Put the flour in a shallow baking dish and season w