• 3 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
10 mins to 14 mins
Servings:
8
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl place flour. Toss shallot rings in flour and let stand 10 to 15 minutes to become sticky. In a 12-inch skillet heat 1 inch of oil over medium-high heat. Using a slotted spoon, add half the shallots. Fry 3 to 4 minutes, until crisp and dark golden brown. Remove from oil; drain on double-thickness of paper towels. Fry remaining shallots. Sprinkle with salt; set aside. Pour frying oil from skillet and wipe clean.

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Instructions Checklist
  • Add 1 Tbsp. olive oil to the skillet and return to medium heat. Carefully arrange half the sprouts, cut-sides down, in the hot skillet. Cook, uncovered, 3 to 4 minutes or until the sprouts are well-browned. Remove sprouts from pan. Repeat with remaining olive oil and sprouts. Return reserved sprouts to the skillet. Add wine and deglaze pan by scraping up any browned bits from the bottom. Cover and cook 4 to 6 minutes more or until tender. Season to taste with salt and pepper. Transfer to a serving dish and top with the crispy shallots.

Tips

Crispy shallots may be prepared up to 4 hours ahead and stored in a tightly covered container.

Nutrition Facts

144 calories; total fat 10g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterolmg; sodium 59mg; potassium 357mg; carbohydrates 10g; fiber 3g; sugar 2g; protein 3g; trans fatty acidg; vitamin a 632IU; vitamin c 71mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 40mg; iron 1mg.

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0