Homemade Fried Shallots!

In Southeast Asia, they are used in sauces, soups, salads, meatballs, stews and as a garnish for their aroma, flavor and crunchy texture.

You can sprinkle them on burgers, casseroles, chickens, chops, fish, meat, baked potatoes, hot dogs, scrambled eggs, frittata or even a tuna tartare for extra complexity.

The trick is to start the frying process in cold oil and cook them slowly.

The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made. Strain the oil you used to fry the shallots and use it in other recipes or to fry more shallots. The strained oil, called shallot oil, will keep, refrigerated, for several weeks.

Ingredients:

• 1 cups thinly sliced shallots (about 2 large shallots)
• 1 cups canola oil

Directions:

Option 1:

1. In a small saucepan, add oil, shallots and place the pan over medium heat. 
2. Cook gently, stirring occasionally, for about 12-15 minutes (turn down the heat if they seem to be coloring too quickly), until they gradually become golden. 
3. They will continue to cook and darken out of the hot oil, so you should strain them when they are a few shades lighter than the perfect color or doneness.
4. Place a sieve over a bowl and drain the fried shallots. Transfer the shallots to a paper towel-lined plate to further remove the excess oil. 
5. Put them in an airtight container to store for 1 day.

Option 2 (if you make more batches and have a deep-fry thermometer):

1. In a small saucepan, add oil, shallots and place pot over medium heat. 
2. Cook gently, stirring occasionally, for about 10 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become golden. 
3. The oil should register around 275°F on a deep-fry thermometer. 
4. Drain the fried shallots when they turn golden. Transfer the shallots to a paper towel-lined plate to drain and remove the excess oil further.
5. To make them extra crunchy, increase the heat to high. When the oil registers 325°F on the deep-fry thermometer, add the once fried shallots and cook just 1-2 seconds until they are crispy and well-browned, watching carefully so the shallots don't burn. Remove shallots with the wire sieve to stop the cooking, and transfer them to a paper towel-lined plate to drain. 
6. Use them within a day.