Prep 10 mins
Cook 10 mins
These crispy shallots make a great topping for steaks, salads, and soups and are used throughout Indonesia! Use the leftover frying oil for vinaigrettes and for sauteing anything savory. Adapted from Saveur magazine.
- 6 shallots
- peanut oil, for frying
- Peel and slice the shallots as thinly as possible, using a mandoline or a very sharp knife.
- Spread the sliced shallots out in a thin layer on a large sheet tray, overlapping as little as possible(so they won't clump when fried).
- Pour peanut oil into a small heavy saucepan to a depth of 1". Heat over medium hight heat until a deep fry thermometer registers 325*F. Working in 5-6 small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1 1/2 minutes. To get them perfectly golden, remove them from the oil a few seconds before they actually appear done. Remove shallots from oil with a slotted spoon and drain on paper towel lined plate(they'll darken slightly as they sit). Let cool.
- To store, refrigerate in an airtight container for up to 1 week.
- Makes about 2 cups.
These are quite easy to prepare, even using a knife, of course a mandoline would have been very nice to use! I was a bit disappointed in the flavor of the shallots, they were a little bitter, but this could have been the shallots. I did use vegetable oil and they cooked very nicely! DH and I had these on a salad tonight and they were good on the salad. Thanks Sharon123!