Fried Shallots

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Making Southeast Asian–style fried shallots at home is easy, provided you set yourself up for success and pay attention while cooking them.

Slicing shallots to the proper thickness with a mandoline ensures that they cook at an even rate and are able to crisp properly without becoming greasy.

Along with crispy fried shallots, this recipe produces an aromatic fried-shallot oil that can be used to make things like vinaigrettes, mayonnaise, or subsequent batches of fried shallots. Running out of fried shallots in that kitchen simply wasn't an option; the couple of times that I saw it happen, it wasn't pretty for the cook who had under-prepped for the night. And for a time, the cook responsible for that duty was me, the garde-manger.

Never mind that the Ed in question no longer worked there; his disappointing fried-shallot legacy lived on. I was determined not to suffer the same fate, and took pride in my crispy-allium oeuvre.

 

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