Name: Fried Shallots
Yield: Makes about 2 cups (230 g)
Ingredients: 1 cup (125 g) all-purpose flour; Kosher salt and freshly ground black pepper; 4 large shallots, sliced crosswise into rounds ⅛ inch (3 mm) thick, rings separated; 2 cups (480 ml) canola oil; 1 cup (240 ml) shaken buttermilk

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

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

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