Golden shallots make a beautiful garnish - they add a bit of crunch and a touch of sweetness.
Steps
1
Preparing the Shallots
Ingredients
1 cup shallots
To prepare the shallots, peel and thinly slice them into rings. Make sure all of the slices are of the same thickness so they cook evenly. Set aside.
2
Frying the Shallots
Ingredients
1 cup grapeseed oil
Place the oil into a small fry pan or pot and heat over medium heat. Once the oil approximately 300ºF (or 150ºC), fry the shallots.
Using a slotted spoon, lower the shallots into the oil. Fry them for about 1 to 2 minutes or so, just until they turn golden. Be careful of any splattering oil. Transfer to a plate lined with paper towel to drain.
Fried shallots make a beautiful garnish atop of many dishes and soups. Refrigerate in an airtight container for up to 2 days.
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These can be stored at room temperature but they will not stay crispy, whether covered or not. Unfortunately they are best cooked close to the time you use them...sort of like onion rings really...just really small ones :-)
BTW - nice to see you in the forum Divina, we have all missed you. Cheers!
Indeed, fried shallots can be used in a salad. Really they can be used in many dishes to add extra flavor and texture. I often put them in rice and/or dhals just before serving.
As for a recipe for fried beetroot, we do not have a recipe for this. You might try doing an online search, I am sure you will find many recipes there. Honestly though, it is just thinly sliced beetroot that are deep fried. Cheers!
p.s. okay i did a quick search for you...here are a few links for you.
This one is from Thomas Keller - just follow the instructions for the beets, which is further down in the recipe/page.
http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=7153879
http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-and-beet-chips-with-garlic-rosemary-salt-recipe/index.html
http://foodiereflections.com/?p=2588
I love to recieve these as a garnish when in a restaurant (I would order a side dish if possible). If I try these at home can I use ANY onions that are thinly sliced? Shallots are so expensive. And does it have to be grapeseed oil for frying?
An onion is an onion really so feel free to give it a whirl. As for using something besides grapeseed, just use any other neutral tasting oil that has a high smoke point. Cheers!
Dawn T •These can be stored at room temperature but they will not stay crispy, whether covered or not. Unfortunately they are best cooked close to the time you use them...sort of like onion rings really...just really small ones :-) BTW - nice to see you in the forum Divina, we have all missed you. Cheers!
Sherri S •I love to recieve these as a garnish when in a restaurant (I would order a side dish if possible). If I try these at home can I use ANY onions that are thinly sliced? Shallots are so expensive. And does it have to be grapeseed oil for frying?