22 December 2009

Frazzled Shallots

You—or maybe one of your aunts—will probably be putting a version of these on top of a green bean casserole at some point over the coming week. Why not make your own? They're also good on sandwiches and burgers, and in any dip or casserole where an extra crunch is desired.
Frazzled Shallots

5 shallots
Peanut or vegetable oil for frying

Peel the shallots and then carefully slice them into 1/8-inch rings. (If you have a mandoline, this is a good opportunity to use it.)

In a heavy-bottomed frying pan or sauce pan, heat a 1/2-inch depth of oil over medium heat. Add the shallots, stirring gently for about 8 or 10 minutes, until they begin to turn a golden-red color. Watch carefully because once they start to redden, they will easily brown and burn. Remove from the oil with a slotted spoon. Toss liberally with salt, and then let dry on a few layers of paper towel or a flattened out paper bag.

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