Deep-fried shallot rings

Deep-fried shallot rings

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 litre non-scented cooking oil
6 shallots, sliced crosswise into rings
300ml milk
100g plain flour, sieved and seasoned with salt and pepper
salt
freshly ground pepper

Method

  1. Put the oil into a small deep saucepan and heat to 180°C.
  2. Separate the shallot rings and soak in milk for a few minutes to soften the flavour. Drain well and pat dry. Toss the shallot rings in the seasoned flour, shaking off any excess.
  3. Deep-fry the shallots a few at a time until golden-brown. Keep them moving around in the oil so that they colour evenly. Remove from the oil with a slotted spoon and drain on kitchen paper. Season with salt and freshly ground pepper, keep warm and use within an hour or so.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again