Crunchy Fried Shallots

Course: Side Dish

Cuisine: North American

Prep Time: 10

Cook Time: 10

Marinate Time: 30

Total Time: 50

Servings: servings

Calories: 94kcal

Author: Lord Byron's Kitchen

Add crunch and flavour to your salads, top your baked potato with texture, or add these to a sandwich or wrap for an even better lunchtime treat! Crunchy Fried Shallots are crispy and seasoned with one of the most underrated seasoning blends. You have got to try this one!

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Ingredients

5-6 shallots, peeled and sliced thinly into circles
1 cup buttermilk
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 teaspoons Old Bay Seasoning
4 cups vegetable oil, for frying

Instructions

Peel the shallots and cut them thinly into circles. The slices should be just a tad shy of 1/4 inch thick.
Pop the sliced shallots into a bowl and pour over the buttermilk. Set the onions aside to soak for 30 minutes.
In the meantime, prepare the flour mixture. Add the flour, salt, ground black pepper, and half of the Old Bay Seasoning to a large bowl and whisk gently to combine.
Add the oil to a heavy-bottomed pot, like a Dutch oven. Or, if you have a deep fryer, you can use that as well.
Once the shallots have been marinating for 30 minutes, heat the oil to 350 degrees F.
Use tongs to lift the sliced shallots out of the buttermilk and drop them into the bowl of flour. Once all of the shallots are in the bowl, toss them well to coat. Discard the buttermilk.
Once the oil is hot enough, fry the shallots in batches until golden brown and crisp.
Drain well on paper towels. Sprinkle over the remaining Old Bay Seasoning. Serve immediately.

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