Fried Shallots
MAKES ABOUT 2 CUPS
1 pound shallots, sliced ⅛ inch thick, preferably on a
mandoline
2 cups canola oil
Kosher salt
- Line a rimmed baking sheet with 6 layers of paper
towels. Combine the shallots and oil in a wok or medium
nonstick saucepan; the shallots should barely stick up
above the oil. Place over high heat and cook, stirring
frequently, until the shallots are completely soft, about 20
minutes. Then continue to cook, stirring constantly, until
the shallots are light golden brown, about 8 minutes.