Shallots: Fried
by Lishka DeVoss

Fried shallots can be stored airtight at room temperature up to 5 days.

YIELD 1 cup

INGREDIENTS

4 small shallots, peeled and thinly sliced
vegetable, canola or grapeseed oil
salt

PREPARATION

1. In medium saucepan, submerge shallots in oil.

2. Set heat to medium-low and stir often (with a fork to encourage rings to separate) until shallots are golden brown — 20 to 25 minutes. (Once they start to brown they will darken fast.)

3. Pour shallots into fine-mesh strainer to drain; then transfer to paper towels.

4. Season with salt and let cool. 

NOTE Shallot cooking oil can be reserved for another use (e.g. vinaigrettes).

Updated 2022-07-12

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