how to make shallot oil & crispy shallots
Once prepared and on hand, this transformative oil turns ordinary greens, green beans, carrots, zucchini, and even eggs into irresistibly savory treats in minutes. It’s a perfect flavoring for weeknight meals, when time is of the essence. Best of all, you get crispy shallots out of the deal.
TIP: The key to making super crispy shallots is to start out with all ingredients, even the skillet!, at room temperature.
Thinly slice 2 cups’ worth (about 9 oz.) of shallots. Click here for an easy way to slice shallots.
Prepare tools to separate cooked shallots from oil by placing a 5-inch fine-mesh sieve over a metal or Pyrex glass bowl. Place next to stove.
Add the sliced shallots and 1 cup oil (sesame, sunflower, safflower, non-GMO canola) to a 10-inch skillet on a cold burner. Break them up with your fingers to separate them well.
Add oil and mix around with a fork to continue separating shallot slices as much as possible. Turn heat on to medium. Cook, stirring occasionally, until the oil starts to gently sizzle (6 minutes or so). Lower the heat to medium-low and continue cooking. Stir every couple of minutes or so to ensure even cooking since the shallot slices at the edge of the pan tend to cook faster than those in the middle.
Continue cooking until the shallot slices have turned a golden color (about 5 minutes). If still not golden within that time, lower the heat to low and cook for an additional 2-3 minutes. Quickly and carefully pour skillet contents into the prepared sieve.
Allow both shallots and oil to cool completely
and place them in 2 separate airtight containers. Refrigerated, the shallot oil keeps for 2 months and the crispy shallots keeps for 3 weeks. Makes a little less than a cup of shallot oil and ¾ cup crispy shallots.