Fried Shallots and Shallot Oil

1. Heat Oil

Start by placing a wide, heavy skillet or a large, stable wok over medium-high heat and pour in the peanut oil. To check if the oil is ready, toss in a single slice of shallot. When the shallot slice rises to the surface and sizzles lightly, the oil is hot enough.

2. Fry Shallots

Carefully add the remaining sliced shallots to the hot oil, taking care to avoid splashing. Lower the heat to medium. Stir the shallots gently and frequently using a long-handled wooden spoon or a spider skimmer. If the shallots begin to brown within the first 5 minutes, lower the heat further to prevent burning.

3. Cook Until Golden Brown

Continue cooking the shallots, stirring occasionally. It will take around 10 minutes for the shallots to start coloring and an additional 3 minutes for them to turn a beautiful golden brown. The key to perfect shallot crisps is patience; keep an eye on them as they can go from golden to burnt quickly.

4. Drain and Cool Shallots

While the shallots are frying, line a plate with paper towels. Once the shallots are golden brown, use tongs or a spider to lift them from the oil, shaking off any excess oil, and place them on the paper towel-lined plate. Turn off the heat and transfer any remaining shallots to the plate, ensuring they are blotted with another paper towel to remove extra oil. Separate any clumps and give them a gentle toss.

5. Air-Dry and Store

Allow the shallots to air-dry for 5 to 10 minutes. This will help them crisp up as they cool. Once they are fully cooled, transfer the fried shallots to a clean, dry, wide-mouthed glass jar and seal it tightly.

6. Store Shallot Oil

Finally, pour the remaining oil into another clean, dry jar, being careful to avoid any shallot debris. Cover the jar tightly once the oil has cooled. Now you have crispy, golden shallot crisps and a flavorful shallot-infused oil ready to enhance your culinary creations.