Fried Shallots Tiny little fancy onion rings.

Fried Shallots

These crispy little onion-y shallots are a great topping for anything from a burger to Filet Mignon. They are flavorful, crunchy, and quick to make.

Slice the shallot as thinly as possible. Take your time and make sure not to cut yourself and that they are so thin you can almost see through them - about 1/16^th of an inch.
Place in a bowl with 1/4 to 1/2 a cup of buttermilk. You want to just cover them, so however much buttermilk that is without wasting anymore than you have to. Let them soak in the buttermilk for 5-10 minutes.
In another bowl add the dry ingredients and mix thoroughly.
In a small pot over medium-high heat, add the cup (maybe 2 cups if it is a really large shallot) and heat it until it has reached 325°. Honestly, the temp really doesn't matter here. All we're trying to do is brown the flour mixture. I usually drop a tester piece in and when it starts to bubble and brown I know I'm good to go. This isn't a big enough cook to worry about busting out the thermometer or anything like that.
Once they are nice and golden brown, remove them from the oil (use a spider or slotted spoon) and let them drain on a saucer lined with a paper towel.

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