Feeding the Frasers by Sammy Moniz

Author:Sammy Moniz [Moniz, Sammy]
Language: eng
Format: epub
Published: 0101-01-01T00:00:00+00:00

CRISPY SHALLOTS

YIELDS: ¼ CUP

PREP TIME: 15-20 MINUTES

COOK TIME: 8-10 MINUTES

1 shallot, thinly sliced

¼ cup buttermilk (whole milk will also work just fine)

1 tablespoon olive oil

½ cup white cornmeal

STORE-BOUGHT IS an alternative here, but these crispy shallots are easy to prepare while the beef is cooking in the cast-iron skillet. Best used immediately. They add a nice texture to the dish and a pop of flavor.

Before you prep your dinner ingredients, get the shallots into a small bowl with the buttermilk to rest for 15-20 minutes. While the beef is cooking on the stove top, heat a small skillet over medium-high heat with the olive oil.

Place the cornmeal into a shallow dish. Using a fork, or your fingers, strain the shallots from the milk, shaking off any excess liquid. Dredge the shallots through the cornmeal, shaking off any excess before laying into the hot oil.

Working in two batches, fry the shallots for 1–2 minutes on each side or until golden. Remove from the oil and place on a paper towel–lined plate. Serve immediately on top of the Thai Beef Basil dish.

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