- 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.