Crispy Fried Shallots

• servings: 2 cups

Ingredients

8 small shallots, peeled

Vegetable oil (for frying; about 1¼ cups)

Kosher salt

Directions

Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice 8 small shallots, peeled, crosswise into rings on a mandoline (they should be about the thickness of a dime).

Place shallots in a medium saucepan and pour in vegetable oil to submerge, about 1¼ cups. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast.)

Pour shallots into strainer to drain, then transfer to paper towels. Season with kosher salt and let cool. Reserve shallot oil for another use, like vinaigrettes, stir-fries, and soups. Do ahead: Shallots can be fried 5 days ahead. Store in an airtight container at room temperature. Editor’s note: This recipe was first printed in our April 2019 issue. Head this way for our favorite caramelized onions →