Fried Shallots

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

8 small shallots, peeled
vegetable oil, for frying (~ 1¼ cups)
kosher salt

Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).

Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20-25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast.)

Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use, like vinaigrettes, stir-fries, and soups.

Makes about 2 cups.

Make-Ahead:  Shallots can be fried 5 days ahead. Store airtight at room temperature.