Crispy Shallots

Ingredient List

  • 8 small shallots, very thinly sliced into rings
  • Vegetable oil, for frying
  • Kosher salt to taste


Place shallots in a low shallow fry-pan and cover with oil until submerged.

Cook over medium-low heat, stirring often so shallots don’t stick together, until crispy and golden-brown—about 5 minutes. Watch them carefully! They go from golden to black in the blink of an eye.

Strain oil through a fine-mesh sieve into a heat-proof container (you can save this oil for dressings).

Transfer shallots to a paper towel to cool and sprinkle generously with kosher salt.


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