Crispy Shallots
Learn how to make perfectly crispy fried shallots with just three ingredients and one pan -- an easy topping for soups, salads, noodles, and more.
Foto: Gimme Some Oven — Ali
Bahan-bahan
- 3 to 4 large shallots
- 1/4 cup olive oil
- fine or flaky sea salt
Langkah-langkah
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Peel and slice the shallots thinly into rings or half-moons (about 1/16-inch thick). It’s easiest to do this evenly with a mandoline, but you can also just use a sharp knife.
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Add the sliced shallots and oil to a small saucepan or skillet (starting in cold oil helps them cook evenly). Heat over medium and cook for about 8-12 minutes, stirring often, until the shallots slowly turn golden brown. Watch closely near the end, as they can burn quickly once they’ve begun to brown.
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Use a slotted spoon to transfer the shallots to a paper towel-lined plate. Spread them out and sprinkle with salt. They will continue to crisp as they cool.
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Serve immediately or store in an airtight container at room temperature for up to 1 week.
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