Fried Shallots and Shallot Oil
- MakesMakes 1¼ cups fried shallots and ½ cup shallot oil
- Cook Time20 minutes
Crispy fried shallots are a common ingredient in Southeast Asian kitchens, but they’re a great embellishment for dishes of all kinds, from all-American green bean casserole to egg salad. The oil that’s leftover from frying is intensely flavorful. Drizzle it onto soups, salads, cooked grains or grilled meats and seafood.
Step 1
Place a fine-mesh strainer over a heatproof medium bowl; set near the stove. In a medium saucepan or 12- to 14-inch wok over medium-high, heat the oil until it just begins to shimmer (about 275°F). Add the shallots; the oil should bubble immediately, but gently. Reduce to medium and cook, stirring, until the shallots are medium golden brown, about 10 minutes (the color will darken by a shade or two with residual heat). Drain in the strainer, shaking to remove excess oil.
Step 2
Distribute the shallots in an even layer on a paper towel–lined plate. Sprinkle with kosher salt. Use right away or store the shallots and oil in separate containers. The shallots will keep for up to a week at room temperature; the oil will keep for up to a month in the refrigerator.