Crispy fried shallots
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- 3 or 4 thinly sliced shallots
- 1 1⁄2 cups peanut or canola oil
- salt to taste
First you're going to need to peel and thinly slice some shallots. While you are slicing, fill a medium sized pot with oil and heat over medium high heat.
If you have a thermometer you will want to shoot for 325 to 350 degrees. If you do not have a thermometer you will want to get the oil hot and then put a small shallot piece into the oil to test for temperature, if it immediately starts bubbling vigorously you can add all of your shallots.
Cook for about 3 to 4 minutes or until the shallots start to turn tan.
They will go from light tan to dark brown in just a few seconds, so act quickly. The shallots will also brown a tiny bit more AFTER you remove them from the oil so don't worry about pulling them out when they're a little too blonde.
I place a strainer over a heat proof bowl and with quickly spoon the shallots into the strainer.
Add the strained shallots to paper towel lined sheet pan to drain a little more oil.