Crispy Fried Shallot Rings
We adore these crunchy, zesty-yet-mild, delicate crispy
Fried Shallot Rings. They elevate inhome steakhouse dinners
to a whole new level.
We suggest preparing them ahead of
time because you have to watch them like a hawk while they
are frying. Use more shallots than you think you will need
because everyone will love them and want them in every combo
bite of steak, mashed potatoes and creamed spinach~the
classic steakhouse menu.
In a medium bowl, mix together
flour, salt, pepper and an ever-so-tiny smidges of nutmeg
and cayenne. Peel and slice the shallots into thin rings,
gently separating them. Place them in the flour mixture,
gently tossing them so that they are individually coated.
a deep, heavy pot, heat canola oil until almost smoking. Add
the shallot rings in batches, stirring while they bubble and
fry. Once you see them just starting to become golden,
remove them immediately with a slotted spoon~any more color
will result in a burned, bitter horror. Place them on a
flattened paper bag to wick away excess oil.
dinner, amply pile them atop sliced, grilled steak and wait
for the first-bite acclamations. (They are also rather
wonderful on top of your bestest hamburgers with a
smathering of thick gorgonzola mayonnaise.)