Ingredients
shallots, thinly sliced
flour
oil (for frying)
Directions
Sprinkle & toss thinly sliced shallots with flour; shake off excess.
Heat oil to 265° F. Gently place shallots in oil - don't crowd them or they'll stick to each other. Turn as needed (if they're thin enough, it may not be necessary) until golden brown. Remove using a slotted spoon (or 'spider' if you have one) to paper towel lined baking sheet. Best served warm.
Extra can be stored in airtight container; warm them briefly in a hot oven to restore crispness, as needed.
As long as you haven't burnt them (which taints the flavor of the oil as well), strain the oil to remove all solids. Shallot oil is great for making vinaigrettes, or adding a subtle flavor to other dishes calling for oil.
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