QUICK TREATMENTS: Onions, Green Onions and Shallots
Crispy onions from shallots with shoots
“You can fry an expiring vegetable, extracting flavors and adding it to something else. To make my “Crispy Shallots” – I cut a shallot where the shoot is growing out (which is bitter anyway) in half lengthwise, removing the center. I slice it thinly, toss it into flour (or cornstarch or tapioca flour), fry it up in sunflower or olive oil, and sprinkle it with salt when you pull it out of the fat. It mimics the taste and presentation of those cans of fried onions, only it’s much fresher! Use it to top a green bean casserole. You’d pay a fortune for a gourmet burger topped with crispy onions.” (Dawn Viola, recipe developer, Central Florida)
