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.
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 with
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