Food & Cooking Recipes Lunch Recipes Fried Shallot Rings 3.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 18, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Yield: 4 Serves Emeril's spicy shallot rings recipe, published in his book "From Emeril's Kitchens," is a tasty change of pace from traditional onion rings, a classic lunch accompaniment. They perfectly complement his Pan-Roasted Filet Mignons. Ingredients 1 ½ 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 ½ cup all-purpose flour ½ teaspoon salt ⅛ teaspoon freshly ground black pepper Directions Place shallots and pepper sauce in a large bowl; toss to combine. Let stand at room temperature for 30 minutes. 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. Using a slotted spoon, transfer shallots to a paper-towel-lined plate. Season with salt and pepper; serve immediately. Rate it Print