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.
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.