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Crispy Shallots

By Bobby Flay, Stephanie Banyas , and Sally Jackson

2.5

(1)

Editor's note: Use this recipe to make Bobby Flay's Creamed Kale with Crispy Shallots .

Recipe information

  • Yield

    Serves 6 to 8 as a garnish

Ingredients

2 cups canola oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 large shallots, sliced into thin rings

Preparation

  1. Step 1

    1. Heat the oil in a medium saucepan until it reaches 360°F on a deep-fat thermometer.

    Step 2

    2. Put the flour on a large plate and season with salt and pepper. Working in batches, dredge the shallots in the flour. Transfer them to a large slotted spoon or spider and tap off the excess flour. Fry the shallots in batches, stirring a few times, until light golden brown and crisp, 30 to 45 seconds. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
TagsCondimentShallotVegetableDairy FreeNut FreeVeganVegetarianFryCookbooks
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