Makes enough to garnish 8 servings Makes enough to garnish 8 servings
These small crisps look like somebody took a bowl of onion rings and accidentally shrunk them in the dryer. They taste divine, with a gentle crunch giving way to sweet shallot within. Scatter these over everything from soups to beef stews.
You will need a kitchen thermometer to keep the oil temperature constant while making this dish.
About 3 cups canola oil
3 shallots, peeled, sliced crosswise as thinly as possible and separated into rings
1/4 cup buttermilk
1/3 cup all-purpose flour
Coarse salt
Freshly ground black pepper
1. Pour the oil into a deep pot to a depth of 1 inch. Slowly bring to a temperature of 325°F over medium-high heat. Line a plate with paper towels.
2. Meanwhile, soak the shallot rings in the buttermilk for 10 minutes. Spread the flour out on a plate and season with salt and pepper. Remove the shallots from the milk, shake off any excess liquid, dredge in the seasoned flour, then shake off any excess flour.
3. Fry the shallots in the hot oil until golden brown, about 10 seconds. Remove them with a slotted spoon and set on the paper towel-lined plate to drain. Season with salt and pepper and serve immediately.
Add to: Potato and Leek Soup, Beer and Beef Stew.