Mock Mashed Potato With Crispy Onions And Shallots

Name: Mock Mashed Potato With Crispy Onions And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots thinly sliced; 1 onion small, cut in half then thinly sliced crosswise; 1/3 cup white rice flour; 2/3 cup arrowroot starch; 1/2 cup sparkling water plus 2-3 tablespoons; 1 teaspoon kosher salt; 1 teaspoon maldon sea salt or flour de sel; 2/3 liter grape seed oil for frying; 2 cauliflower large, stems removed, cut into large florets; 4 tablespoons Earth Balance; 1/4 cup coconut yogurt unsweetened; 2 tablespoons kosher salt; 3 dashes ground nutmeg

Servings: persons

2 shallots thinly sliced
1 onion small, cut in half then thinly sliced crosswise
1/3 cup white rice flour
2/3 cup arrowroot starch
1/2 cup sparkling water plus 2-3 tablespoons
1 teaspoon kosher salt
1 teaspoon maldon sea salt or flour de sel
2/3 liter grape seed oil for frying
2 cauliflower large, stems removed, cut into large florets
4 tablespoons Earth Balance
1/4 cup coconut yogurt unsweetened
2 tablespoons kosher salt
3 dashes ground nutmeg

1
Steam all the cauliflower florets until very soft.
2
Transfer to a bowl, or your drained bottom of your steamer pot.
3
Mash with a potato masher or a held held immersion blender, until smooth.
4
Add earth balance, combine well.
5
Add coconut yogurt, combine well.
6
Transfer to a baking dish.
7
For the onions:
8
In a deep saucepan, fitted with a candy thermometer, add grape seed oil turn heat to high and wait for the oil to reach 360 degrees F
9
Meanwhile, prepare tempura.
10
In a small bowl combine white rice flour, arrowroot, sparkling water and kosher salt. Stir well.
11
Add more flour or sparkling water if needed.
12
Note: It should be the consistency of a thin batter.
13
Add shallots and onions to the tempura, coat the slices well, by hand, before frying.
14
When the oil reaches 360 degrees F add as many slices as you can without crowding or layering the slices in the oil.
15
Note: You will see the temperature drop dramatically. That's fine.
16
Wait until the temperatures reaches 350 degrees F before each batch.
17
Note: Before frying each batch, stir again to coat onions well, tempura does settle to the bottom of the bowl.
18
Each batch takes about 3-4 minutes, or until golden brown.
19
Let the oil drip off the strainer, then remove complete batch with a mesh strainer.
20
When all onions have been fried place on top of the cauliflower mash.
21
Sprinkle maldon, fleur de sel or kosher salt across onions before serving.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 shallots thinly sliced, 1 onion small, cut in half then thinly sliced crosswise, 1/3 cup white rice flour, 2/3 cup arrowroot starch, and more.

Yes, Mock Mashed Potato With Crispy Onions And Shallots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!