Fried Shallots

If you fry shallots, always make extra because anytime you, or anyone else, passes by the tray of cooled shallots, it’s damn near impossible not to sneak a handful.

Makes 2 cups

INGREDIENTS

2 pounds shallots

1 quart neutral oil

Salt, to taste

METHOD

Slice the shallots. Peel, then slice thinly and evenly. A mandolin is best. If they are too thin, they will end up a soggy mess. Aim for a thickness of 2mm, just over a sixteenth of an inch.

Prepare the workspace. Get ready for when the shallots finish frying. It will happen quickly, and scrambling leads to disaster. Set a strainer over another pot big enough to hold the hot oil comfortably. Also line a sheet pan with two layers of paper towels.

Heat the shallots and oil together. Combine the shallots and oil in a heavy-bottomed saucepan, making sure the shallots are submerged. To be clear, you are bringing the oil and shallots up from room temperature together. Do not drop the shallots in hot oil.

Fry until golden. Heat on high, stirring occasionally. After 3-4 minutes, the oil will begin to bubble. Begin stirring the shallots gently but constantly. Fry for 7-10 minutes longer, until the shallots turn a pale golden brown. You don’t want to overcook them (remember, they will keep cooking after you strain them).

Strain. Pour the shallots through your prepared strainer. Let them drain for a few seconds, then transfer them to the paper towel-lined sheet pan. Spread them out and season them with salt immediately (season them while hot, otherwise the salt won’t stick).

Soak up excess oil. Depending on how absorbent your paper towels are, you may want to remove the first layer after a bit and let them continue to drain into the second. Store at room temperature in an airtight container. Shallot oil is delicious and can be used for anything that needs oil. Store the oil in the fridge.