Crispy Shallots

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crispy shallot recipe

Adapted from Bon Appétit

Ingredients:

  • 1 cup or a bit more of vegetable oil (grapeseed, canola, refined sunflower all work)

  • 3-4 large shallots, peeled, sliced crosswise to the approximate thickness of a dime

  • Salt

Instructions:

Set up a tray covered with a couple of layers of paper towels. In a high-sided skillet or saute pan, put shallots covered in oil and turn heat on to medium high. Stir the shallots around with a fork to separate the rings. Stir them occasionally as they cook—they should be gently simmering. The shallots will slowly begin to take on a golden color; once they do, watch them carefully and remove once they are golden brown—around 20-25 minutes. Pour the shallots and oil through a strainer with a bowl underneath to catch the oil. Allow to drain for a minute or two, and then spread shallots onto the paper towels and sprinkle with salt. They will crisp up after a few minutes. Store in a sealed container for a couple of days.

Reserve strained oil—which is now toasted shallot oil—for dressings and stir-fries.