Crispy Shallots

Don’t let cute and little Crispy Shallots fool you. They might be small, but
they are huge in taste and texture and are exactly what your sandwiches, steaks,
salads, eggs, dips and more need to make them memorable.

Servings: 3 /4 cup

Author:

Course:

Side Dish Vegetable Salad Topping

🧂 Ingredients

3 shallots

thinly sliced horizontally or lenghwise 1/8" thick
1-2 cups canola oil or peanut oil

depending how large the pan is. *The oil should be approximately 1” deep in the pan.
Kosher salt [Kosher salt]
Freshly ground black pepper

Instructions

1 In a medium saucepan, heat oil to 275F (med-low heat) – use a deep-fry
thermometer.
2 Add sliced shallots and cook until golden in color, stir frequently and watch
continuously.
3 Remove the shallots when almost all are golden. *The hot oil will continue to
cook the shallots even after they are removed from the oil.
4 Use a slotted spoon to transfer onions to a paper towel-lined plate.
5 The shallots will continue to crisp while cooling.
6 Sprinkle with salt, pepper and other desired seasonings.
7 Enjoy!

Crispy Shallots

Course:

🧂 Ingredients

Instructions

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