Irresistible, crunchy fried shallots are so easy to make - no flour dredging required. The trick to start everything cold, and let the moisture within the shallots sizzle out until crispy.
(or other neutral oil)
sliced very thinly
Cover the bottom of a medium saute pan with the oil. Add the shallots and even them out across the bottom of the pan.
Turn heat to medium-high. As the oil heats, the shallots will start to sizzle and bubble - this is the water in the shallots boiling out.
When the bubbling subsides, reduce heat to medium. The shallots will begin to turn golden. Keep a close eye on the shallots - when they move from golden to brown, it's time to remove them.
For easy straining, place a sieve over a heat-safe bowl, and pour the shallots and oil into the sieve. Transfer the shallots to a paper-towel lined plate, blot, and then let cool and crisp.
Frizzled Shallots was originally published on https://soupaddict.com/frizzled-shallots/