Culinary Institute of America

Crispy Fried Shallots

Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 1 lb/454 g shallots, sliced ⅛ in/3 mm

Method

  1. In a mixing bowl, toss the shallots with the cornstarch to evenly coat them with a thin layer.
  2. In a 2-qt/1.92-L saucepan, heat the oil to about 200°F/93°C. Place the shallots into the warm oil and increase the heat to high until the oil is at 325°F/163°C. Maintain 325°F/163°C until the shallots are golden brown and crispy throughout.
  3. With a spider or