Crispy Shallots
They’re quick and easy to make in less than 10 minutes.
These have quickly become one of my favorite additions to a variety of different dishes. Adding a crunchy texture to anything from salads to mashed potatoes and even tartare or crudo.
Prep List
Shallot x 1 - 2 depending on size, thinly sliced
Kosher Salt x pinch
Vegetable Oil (avocado preferably)
Recipe
Thinly slice shallots with knife or on mandolin
Heat 2 in. avocado oil in small sauce pan over medium heat
Meanwhile, place a plate or baking sheet nearby lined with a paper towel
Once oil reaches 275 deg carefully add shallots, cook stirring occasionally for 3-5 minutes or until golden brown, monitoring heat to keep around 275-300 deg
Once golden brown, Remove shallots with skimmer/strainer or slotted spoon and transfer to paper towel lined plate/sheet, immediately season with kosher salt
Reserve shallot oil for another use