Crispy Shallots

STORY

I’m always searching for delicious salad toppers. Crispy shallots can be used to add a savory crunch to your favorite salad. With three ingredients, making crispy shallots is simple. Slice the skin off of the shallot.

And chop the shallot along the width until it makes rings.

Separate the rings. Place shallots into hot oil:

Stir shallots occasionally with a wooden spoon:

And when shallots are golden brown, remove them from the pot:

Drain over a paper towel in a bowl:

And salt to taste. Here is the recipe:

RECIPE

• Prep Time: 5 minutes
• Cook Time: 3 – 5 minutes
• Total Time: 8 – 10 minutes

TOOLS

• chef’s knife
• small pot
• small bowl
• wooden spoon
• paper towels (for blotting oil)

INGREDIENTS

1 or 2 shallots

½ cup of vegetable oil (or any cooking oil with a high burning point)

salt to taste

METHOD

1. Pour oil into a small pot and heat over medium-high heat.
2. While oil is heating, remove the outer skin off of the shallots, and slice shallots along the width making small shallot rings.
3. Separate the shallots, and test the oil with one slice of shallot.
4. Once oil is hot and bubbling add the remaining shallots to the pot.
5. While shallots are cooking, add 1 paper towel to a small bowl.
6. Once shallots turn golden brown remove shallots from the pot by scooping them out with a wooden spoon (or strainer).
7. Using the paper towel, blot the shallots, removing the oil.
8. Salt to taste, and sprinkle over a salad or save refrigerated. Crispy shallots will last for up to 1 week.

(Photo Credits: Matthew G. Piccolo)