Eosinophilic Esophagitis Friendly Crispy Fried Shallot Rings
Total time45 min
Prep time15 min
Cook time20 min
4.9(22)
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Learn more →Ingredients
4 servings
For the shallots
- 4 large shallots (about 10 oz total), peeled
- 1 cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes.
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
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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