Crispy Fried Shallots

1. 1

   In a small saucepan over medium-high heat, heat oil until it registers 275 degrees on a deep-frying thermometer.

2. 2

   Add shallots and cook, stirring, until light golden brown, about 8 minutes.

3. 3

   Using a slotted spoon, transfer shallots to a paper-towel-lined plate to drain.

4. 4

   Increase heat to high and place a fine-mesh sieve over a heatproof bowl.

5. 5

   When oil reaches 350 degrees on the thermometer, add the fried shallots and cook just until they are crisp and well-browned, a few seconds, watching carefully so they do not burn.

6. 6

   Immediately pour oil and shallots through sieve to stop cooking, then transfer shallots to paper-towel-lined plate to drain.

7. 7

   Reserve oil for another use.

8. 8

   Shallots will keep in an airtight container at room temperature for 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.