Fried shallots make a terrific topping for steaks, salads, and soups—and the leftover frying oil is great to use for vinaigrettes and for sauteing anything savory.
Yield: makes about 2 cups
- 6 shallots
- Peanut oil
- Peel and slice shallots as thinly as possible, using a mandoline or a very sharp knife. Spread shallots out in a thin layer on a large sheet tray, overlapping them as little as possible; doing so prevents them from clumping up when fried.
- Pour oil into a small heavy pot to a depth of 1″ and heat over medium-high heat until a deep-fry thermometer registers 325°. Working in 5-6 small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1-1 1⁄2 minutes. Remove shallots from oil with a slotted spoon and drain on a paper towel-lined plate (they’ll darken slightly as they sit); let cool.
- To store, refrigerate in an airtight container for up to 1 week.