- Canola oil
We suggest preparing them ahead of time because you have to watch them like a hawk while they are frying. Use more Shallots than you think you will need because everyone will love them and want them in every combo bite of steak, mashed Potatoes and Creamed Spinach~the classic steakhouse menu.
In a medium bowl, mix together flour, salt, pepper and an ever-so-tiny smidges of nutmeg and cayenne. Peel and slice the Shallots into thin rings, gently separating them. Place them in the flour mixture, gently tossing them so that they are individually coated.
In a deep, heavy pot, heat canola oil until almost smoking. Add the Shallot rings in batches, stirring while they bubble and fry. Once you see them just starting to become golden, remove them immediately with a slotted spoon~any more color will result in a burned, bitter horror. Place them on a flattened paper bag to wick away excess oil.
When serving dinner, amply pile them atop sliced, grilled steak and wait for the first-bite acclamations. (They are also rather wonderful on top of your bestest hamburgers with a smathering of thick gorgonzola mayonnaise.)