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Fried Shallots and Shallot Oil
Crispy fried shallots are a common ingredient in Southeast Asian kitchens, but they’re a great embellishment for dishes of all kinds, from all-American green bean casserole to egg salad. The oil that’s leftover from frying is intensely flavorful. Drizzle it onto soups, salads, cooked grains or grilled meats and seafood.
Makes 1¼ cups fried shallots
and ½ cup shallot oil
20 minutes
Ingredients
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⅔
cup neutral oil
-
8
ounces shallots, sliced into thin rings (about 2 cups)
Directions
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01Place a fine-mesh strainer over a heatproof medium bowl; set near the stove. In a medium saucepan or 12- to 14-inch wok over medium-high, heat the oil until it just begins to shimmer (about 275°F). Add the shallots; the oil should bubble immediately, but gently. Reduce to medium and cook, stirring, until the shallots are medium golden brown, about 10 minutes (the color will darken by a shade or two with residual heat). Drain in the strainer, shaking to remove excess oil.
