在两个板上排列一层纸巾,以排干葱。将大约3/4英寸的油倒入一个3夸脱的锅中,然后将糖果温度计连接到锅的侧面。用中高温加热,直到温度计读取350°F。(It’s important to use a deep pan and fairly shallow oil so there’s no danger of the oil boiling over as you fry.) Add about a quarter of the shallots and fry, stirring almost constantly with a slotted metal spoon or a skimmer, until pale brown (the color of a brown grocery bag—any darker and the shallots will be bitter), about 60 seconds. With the slotted spoon, quickly scoop out the shallots and drain on the first plate of paper towels. They’ll crisp up as they cool. Repeat with the remaining shallots in three more batches, transferring each batch to the first plate when done. Allow the oil to return to 350°F before each batch. If burned bits accumulate in the oil, scoop them out before adding a new batch.
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