Anti Inflammatory Crispy Fried Shallot Rings

Total time45 min

Prep time15 min

Cook time20 min

Anti Inflammatory Crispy Fried Shallot Rings

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Ingredients

4 servings

For the shallots

4 large shallots (about 10 oz total), peeled
Fresh Shallots Shallot Melissa's Shallots Shallots Organic - 3 Oz Fresh Shallot Sleeve
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1 cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.

For the dredge

1 cup rice flour
½ cup tapioca starch
1 tsp fine sea salt
½ tsp dried thyme

For frying

4 cups canola oil or sunflower oil, for frying
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Slice the shallots crosswise into 1/4-inch rings and separate the rings with your fingers. Place them in a shallow bowl, pour the milk over them, and let them soak for 10 minutes.
2
While the shallots soak, whisk together the rice flour, tapioca starch, fine sea salt, and dried thyme in a separate shallow bowl or pie plate until evenly combined.

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