Fried shallots make a fabulous condiment: sweet-yet-savory… and crunchy! That crunch, of course, is fried shallots’ most enticing attribute. But in order for the shallots to stay crisp, you’ll need to toss them with a bit of flour before pan-frying. If you omit this step, they’ll turn soggy in no time.
Try these delicious morsels as a garnish on soups and salads, or tuck them into a sandwich. You’ll be surprised how much flavor and texture fried shallots can add to any dish.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.