Fried Shallots & Fried Shallot Oil

Ingredients

450 g	shallots, peeled
440 g	vegetable oil
1.5 g	kosher salt

1 pound shallots, peeled

2 cups vegetable oil

½ teaspoon kosher salt

Essential Equipment

Instructions

- 450 g shallots, peeled
Adjust oven rack to middle position and heat oven to 200 degrees F/93 degrees C. Using mandoline, slice shallots ¹⁄₁₆ inch thick. Set fine-mesh strainer over heatproof bowl. Line baking sheet with double layer of paper towels.
- 440 g vegetable oil
Combine shallots and oil in medium saucepan and heat over high heat, stirring frequently, until shallots wilt and lose bright pink color and oil is bubbling vigorously over entire surface of pot, about 4 minutes. Continue to cook over high heat, stirring frequently, until few shallots turn golden, 8 to 11 minutes longer.
Reduce heat to medium-low so that oil is bubbling gently, and continue to cook, stirring frequently, until shallots are deep golden, 2 to 4 minutes longer.
- 1.5 g kosher salt
Immediately strain oil into prepared bowl. Quickly spread shallots onto prepared sheet and sprinkle evenly with salt; stir shallots to incorporate salt and blot oil on paper towel. Slide shallots off paper towel directly onto sheet; discard paper towel. Bake until shallots are dry and firm to touch, 15 to 25 minutes. Let shallots and oil cool completely and store separately in airtight containers. (Shallots can be stored at room temperature for up to 1 month; shallot oil can be stored in refrigerator for up to 1 month.)

Instructions

Cook's Note: If the shallots are not sliced to a consistent thickness, they will cook and brown unevenly. We tested slicing the shallots by hand and using the disk blade on a food processor, but only a mandoline provided the consistent thickness required for this recipe. It is crucial to strain the shallots from the oil while they are still deep golden—not brown—to prevent them from turning bitter. Finishing the shallots in a low oven removes their excess moisture without the risk of overbrowning. This recipe can be halved and cooked in a small saucepan. We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements, so you get to pick the one that works best for you.

Editor’s Note: We develop our recipes using gram measurements in order to be as precise as possible and then convert to U.S. volume and weight measurements for our readers’ convenience. There are times that we will call for combining two volume measurements to achieve the correct gram measurement.

- 1 pound shallots, peeled
Adjust oven rack to middle position and heat oven to 200 degrees F/93 degrees C. Using mandoline, slice shallots 1⁄16 inch thick. Set fine-mesh strainer over heatproof bowl. Line baking sheet with double layer of paper towels.
- 2 cups vegetable oil
Combine shallots and oil in medium saucepan and heat over high heat, stirring frequently, until shallots wilt and lose bright pink color and oil is bubbling vigorously over entire surface of pot, about 4 minutes. Continue to cook over high heat, stirring frequently, until few shallots turn golden, 8 to 11 minutes longer.
Reduce heat to medium-low so that oil is bubbling gently, and continue to cook, stirring frequently, until shallots are deep golden, 2 to 4 minutes longer.
- ½ teaspoon kosher salt
Immediately strain oil into prepared bowl. Quickly spread shallots onto prepared sheet and sprinkle evenly with salt; stir shallots to incorporate salt and blot oil on paper towel. Slide shallots off paper towel directly onto sheet; discard paper towel. Bake until shallots are dry and firm to touch, 15 to 25 minutes. Let shallots and oil cool completely and store separately in airtight containers. (Shallots can be stored at room temperature for up to 1 month; shallot oil can be stored in refrigerator for up to 1 month.)

Ingredients

Essential Equipment

Instructions

Instructions

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