Crispy Shallots
SERVES
Makes about 1 cupPREP TIME
00 minCOOK TIME
00 minIngredients
½ cup neutral oil, such as grapeseed or canola
4 large shallots, very thinly sliced
Kosher salt
Directions
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In a medium nonstick skillet, add the oil (do not heat the skillet). Scatter the sliced shallots over the room temperature oil.
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Turn the heat to high and cook, swirling the pan occasionally, until the shallots begin to bubble (that is the water evaporating), about 2 minutes.
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Reduce the heat to low and cook undisturbed until the bubbles slow and the shallots are golden brown and crispy, 5 to 7 minutes.
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Using a slotted spoon, transfer the crispy shallots to a paper towel-lined plate to drain. Season with salt.
RECIPE NOTES
These super-crispy shallots are superb crunchy topping for salads, mashed potatoes, vegetable side dishes, and grain bowls. While this seems like a lot of oil, most of it is discarded, or can be reserved for making a homemade vinaigrette.
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