Fried Shallots
- Makes1 1/2 Cups
- Cook Time20 minutes
A mandoline works well for slicing the shallots, but a sharp knife does the job, too. Fried shallots are a great garnish on soups, salads, fried rice and noodle dishes. The oil leftover from frying the shallots is infused with flavor; use it for stir-frying, sautéing and in salad dressings.
Don’t be tempted to turn the heat up once the shallots are added to the oil. Moderate heat, and frequent stirring, ensures the shallots brown evenly and without scorching.
Step 1
Line a large plate with a triple layer of paper towels. Place a mesh strainer over a heatproof medium bowl and set near the stove.
Step 2
In a large saucepan over medium-high, heat the oil to about 275°F; a slice of shallot dropped in the oil should sizzle immediately. Add the shallots and reduce to medium. Cook, stirring, until golden brown, 8 to 10 minutes. Drain immediately in the strainer and shake the strainer to remove excess oil.
Step 3
Using tongs, transfer the shallots to the prepared plate, spreading them in an even layer. Let cool completely. Store the shallots and oil separately in airtight containers. The shallots will keep for up to 1 week at room temperature; the oil will keep for up to 1 month in the refrigerator.
