Fried Shallots

Use a mandolin to carefully slice the 3-4 shallots into 4 mm thick pieces (about ⅛ inch).

Lay the sliced shallots on a paper towel in one even layer and blot them dry with another paper towel gently (try not to crush them). I like to use sheet pans because they have a larger surface area to cover. Air dry the sliced shallots for at least 30 minutes-1 hour. The longer you dry them out, the quicker and more evenly they cook.

After air drying, blot the shallots again with a paper towel. Use your hands to break apart the shallots so there are no more rings and are separated.

Add enough oil to your pan until it’s about ¾-inch high. Heat up the neutral oil to 300°F.

Carefully lower the shallots into the oil, and do not crowd the pan. It’s best if there is only a single layer of shallots with none laying on top of the other. You may need to do multiple batches. Stir occasionally to prevent the shallots from burning.

Fry for about 5-9 minutes (this can vary depending on how much oil or shallots you’re using), or until the bubbles subside and the shallots are slightly brown. Remove them before they turn dark brown, or they will taste bitter. Be aware that they will still cook and brown a bit after removing from the oil.

Transfer fried shallots to paper towels on a cooling rack-lined sheet pan and sprinkle kosher salt if desired. Let them rest for about two minutes to finish cooking.

NOTE: before repeating with another batch of shallots, bring the oil back to the original 300°F. Also, make sure to change out the paper towels between every batch to soak up excess fry oil.

Serve immediately or place in an airtight container on the counter for up to one week. You can also cool the oil and store it in a container to use later for shallot-infused oil.