Immediately drain in a fine-mesh strainer set over a
heatproof bowl or saucepan; set the shallot oil aside.
Transfer the fried shallots to the paper towels. Then lift
up one end of the top layer of towels and roll the shallots
off onto the second one. Blot with the first towel to
absorb excess oil, then repeat, transferring the shallots
from one layer of paper towels to the next, until only one
layer remains. Season well with salt and allow to cool
completely, about 45 minutes.
- Once they are cooled, transfer the shallots to an airtight
container and store at room temperature for up to 3
months. The cooled and strained shallot oil can be used
for salad dressing or stir-fries.
FRIED GARLIC
Replace the shallots with peeled whole garlic cloves. Place
the garlic in the bowl of a food processor and pulse 8 to 10
times, scraping down the sides and redistributing the garlic
as necessary, until it is chopped into pieces no larger than ⅛
inch across. Cook as directed—the garlic may cook a little
faster, but do not let it get beyond golden brown, or it will
become very bitter. The key is to drain the garlic about 15 to
20 seconds before you think it is completely done, as it will
continue to cook after draining. It may take a couple of trials
to get the exact timing down, but the results are worth it.