Crispy Shallots
Thinly sliced shallots fried until crisp and deeply savory. Remove them while they are still light golden: they continue to darken after leaving the oil.
Ingredients
- 3 large shallots
- 1 cup neutral oil, or enough to submerge the shallots in a small saucepan
- Fine salt
Method
- Peel the shallots and slice them crosswise into uniformly thin rings, about 1/16 inch thick. If using a mandoline, use its guard or other appropriate hand protection.
- Separate the rings and place them with the oil in a small saucepan. The shallots should be mostly submerged.
- Cook over medium-low heat, stirring frequently, until bubbling subsides and the shallots become evenly light golden, about 10 to 15 minutes. Lower the heat if they begin coloring unevenly.
- Immediately strain the shallots through a fine-mesh strainer, reserving the flavored oil for another use.
- Spread the shallots in a single layer on paper towels or a rack. Season lightly with salt while hot.
- Cool completely. They will become crisp as they cool.
Storage
- Store completely cooled shallots in an airtight container at room temperature for up to 3 days.
- If they soften, recrisp them briefly in a low oven or countertop oven, watching carefully because they burn quickly.
- Refrigerate the strained shallot oil and use it for dressings, stir-fries, or sautéing vegetables.