Frizzled Fried Shallots
Frizzled Fried Shallots
Shallots are a member of the onion family. Compared to their white and yellow onion cousins, shallots’ flavor is milder and more mellow. When we cook them up, they become sweeter still as their natural sugars begin to break down and caramelize. The result is a sweet-savory topping that’s delicious in salads and sandwiches or folded into a favorite noodle dish, like Vietnamese “Goi Gà” Shredded Noodle Cabbage Salad.
Happy & Healthy Cooking,
Fun-Da-Mentals Kitchen Skills
- fry :
to fry in a pan in a small amount of fat.
- knife skills :
Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls).
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- slice :
to cut into thin pieces using a sawing motion with your knife.
Equipment Checklist
- Sauté or frying pan
- Cutting board + kid-safe knife
- Liquid measuring cup
- Wooden spoon
Ingredients
Frizzled Fried Shallots
- 2 medium shallots
- 1/2 tsp salt
- 1/3 C vegetable oil **
Food Allergen Substitutions
Frizzled Fried Shallots
- Soy: Substitute canola oil or other nut-free high-smoking point oil for vegetable oil, which usually contains soy.
Instructions
Frizzled Fried Shallots
recipe note
If you are also making the Vietnamese "Goi Gà" Shredded Noodle Cabbage Salad (see recipe) and want to save a little time, follow the instructions below, but cook the shallots alongside the radishes from the Cabbage Salad.
slice + measure + fry
Start by peeling, then slicing 2 shallots into thick rounds. Then, measure 1/3 cup vegetable oil and add to a sauté pan over medium high heat. Add the shallots and cook for 5 minutes, stirring frequently. Once golden brown and soft, add to your Vietnamese "Goi Gà" Shredded Noodle Cabbage Salad (see recipe) or another dish.
Let's Learn About Asia!
- Asia is the largest continent on Earth in land area and population. About 8 billion people live on our planet, and 4.7 billion people live in Asia—over half! It takes up almost 30 percent of the world's total land area.
- As a comparison, North America is the third largest continent in land area, covering 16.5 percent of Earth, and it is the fourth largest in population, with almost 600 million people.
- The continent is divided into six main regions: North (Siberia), South, Central, East, West, and Southeast. A partial list of Asian countries includes China, Japan, and South Korea in East Asia; the Philippines, Thailand, and Vietnam in Southeast Asia; India, Pakistan, and Sri Lanka in South Asia; Iraq, Israel, and Turkey, in West Asia; Russia in North Asia; and Afghanistan, Kazakhstan, and Uzbekistan in Central Asia.
- Asia borders Europe in the West, although the border is not strictly geographical since Asia and Europe are both part of the single continent of Eurasia. It borders Africa in the Southwest, the Arctic Ocean in the North, the Pacific Ocean in the East, and the Indian Ocean in the South.
- Ancient China, Ancient Egypt, Ancient India, and Mesopotamia (Iraq) are the four cradles of civilization in the Old World, where early human settlements began.
- There are many different languages, ethnic groups, cultures, governments, religions, and foods in Asia.
- Asian cuisine is known for its use of spices, including chili pepper, cinnamon, coriander, cumin, fennel, garlic, ginger, and turmeric.
- Different varieties of rice are a staple in most Asian countries. In India, basmati rice is popular, while in Thailand, they like jasmine rice. In some places, noodles are part of daily meals instead.
- The three types of Asian noodles are glass (cellophane), rice, and wheat, and some Asian noodle dishes are lo mein, ramen, soba, and udon. In addition, fresh vegetables are included in many Asian cuisines, like bok choy, cabbage, eggplant, and spinach.
The Yolk's On You
"Knock, knock!"
"Who's there?"
"Shallot."
"Shallot who?"
"Shallot we go?"
