Fried Shallots

July 23, 2007

Fried Shallots

Sara Jones, Tucson CSA

These shallots are great over the spicy green beans or use them to make a
really tasty garnish for a number of dishes.

1/2 cup vegetable oil
1/2 cup thinly sliced shallots

Heat the oil in a small saucepan until hot but not smoking about 300 degrees F.
Add the shallots and fry over moderate heat until crispy and golden brown about
5 minutes. Do not overcook. Immediately remove the shallots with a slotted spoon
and drain on paper towels. Reserve the oil for another use. Cooked this way shallots
can be stored in a tightly covered jar on the kitchen shelf for up to 1 month.
Yield: about 1/3 cup.

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