FRIED SHALLOTS AND SHALLOT OIL

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Fried Shallots and Shallot Oil image

Provided by Julia Moskin

Categories     quick, condiments

Time 20m

Yield 1 cup oil and 1 cup shallots

Number Of Ingredients 2

1 cup peanut oil
2 cups (about 7 ounces) thinly sliced shallots, Asian or European

Steps:

  • Heat oil in a wide, heavy skillet over medium-high heat, and line a plate with paper towels.
  • Test oil by tossing in a slice of shallot. When it sizzles, gently add remaining shallots and lower heat to medium. Shallots should bubble gently, not furiously. Stir often. After 5 minutes, if shallots have started to brown, reduce heat. They should slowly turn from translucent to golden to brown; the process should take about 15 minutes.
  • Transfer cooked shallots to lined plate with slotted spoon or tongs, shaking off excess oil. Blot with paper towel and let cool at room temperature for 5 to 10 minutes, until crisp.
  • Store shallots in an airtight container and use as a crunchy garnish or in salads. Strain oil to remove debris and store in a cool place in an airtight container; can be used for stir-frying or any another purpose.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 12 milligrams, Sugar 8 grams

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