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Crispy shallots
- Published: 9 Aug 22
- Updated: 25 Mar 24
Crispy shallots add colour, crunch and flavour to all manner of dishes. Sprinkle these golden bits on soups, pasta, hot dogs or curries.
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Have you seen our glazed onglet steak with brown butter mash and crispy shallots?
Recipe taken from Berber & Q: On Vegetables by Josh Katz (£25 Kyle Books).
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Serves 4-6
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Hands-on time 5 min. Frying time 15-20 min.
Ingredients
- 400ml vegetable oil
- 600g thinly sliced shallots
Method
- Warm 400ml veg oil in a smallpan over low-medium heat until just shimmering, then add the thinly sliced shallots and fry, stirring often, for 15-20 minutes until golden. Remove the shallots from the oil using a slotted spoon (reserve the oil for later use) and transfer to a plate lined with kitchen paper.
- Season the shallots with salt and store in a sealed container for up to 5 days.
- Recipe from July 2022 Issue
delicious. tips
Sprinkle these golden, crispy shallots on all manner of dishes: hot dogs, macaroni cheese, noodles, creamy curries, or soups like this smoky burnt aubergine soup with crispy shallots, rice and herbs.
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