Crispy shallots are a firm favourite among chefs, adding crunch, flavour and finesse to countless dishes with very little faff. Try them on curries, with noodles, scattered over nachos…the options are endless. These shallots are meant to be served cold so you can make them ahead.
Ingredients
Method
Step 1
Place the sliced shallots and flour into a shallow bowl. Season the mixture well and mix with your hands to coat all the shallots evenly.
Step 2
Pour 3-5cm of oil into a medium sauté pan and heat until it reaches 170C. Gently add a handful of shallots to the pan and cook for 1-2 minutes or until the shallots turn a lovely golden colour.
Step 3
Scoop them out with a slotted spoon, transfer them to a tray lined with a paper towel and sprinkle them with a little extra salt.
Step 4
Continue to cook the remaining shallots the same way. Set aside to cool and then transfer the shallots to a serving bowl.
Tom's Tip:
Cook these in batches so they fry and crisp up better. Don’t be tempted to tip all the shallots in at once as it will overcrowd the pan and cool down the oil– with soggy results.
