Fried Shallots

About 2 cups

Ingredients

• 8 small shallots, peeled and thinly sliced (you can use a mandoline to ensure even cuts)
• 1¼ cup of neutral oil

Directions

• 1. Heat oil in a medium saucepan until an instant read-thermometer reaches 250-275 F.
• 2. Add the shallots in small batches and cook, stirring constantly, until they turn a light golden brown color, 8 to 10 minutes. Make sure you are watching carefully because they can easily go from light golden brown to burnt.
• 3. Remove shallot with a slotted spoon or spider strainer, place on a paper-towel lined sheet pan and season with kosher salt while hot.