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Fried Shallot Rings

Emeril's spicy shallot rings recipe, published in his book "From Emeril's Kitchens," is a tasty change of pace from traditional onion rings. They perfectly complement his Pan-Roasted Filet Mignons.

  • Servings: 4
Fried Shallot Rings

Source: The Martha Stewart Show, October 2010


  • 1 1/2 cups thinly sliced shallot rings
  • 2 tablespoons Emeril's Kick It Up Red Pepper Sauce or other hot pepper sauce
  • 4 cups vegetable oil, for deep-frying
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Place shallots and pepper sauce in a large bowl; toss to combine. Let stand at room temperature for 30 minutes.

  2. Heat oil in a deep heavy-bottomed saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place flour in a shallow dish and dredge shallots in flour to coat; shake off excess. Transfer to hot oil and fry until golden brown, about 2 minutes.

  3. Using a slotted spoon, transfer shallots to a paper-towel-lined plate. Season with salt and pepper; serve immediately.

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