Ingredients: – 1 pound shallots, peeled and sliced to 1/16th thickness on mandolin – 2 cups high heat oil of choice (using avocado oil) – Salt
Directions:
1. Assemble your stations, as you’ll move pretty swiftly once things are going. Set aside a baking sheet double lined with 2 layers of paper towels. Set a fine mesh strainer over a heat safe dish/pan. 2. Combine shallots and oil in pot. Gently stir until shallot rings are separated. Put pot on burner, over high heat. Gently stir with heat safe utensil through this process to encourage even cooking. 3. When things first get heated, you’ll initially see things bubble more intensely as it’s cooking the water out. Once the bubbles settle down, things will be begin to brown shortly after. You cook shallots until they reach a soft golden color. The residual heat will continue to brown shallots when you take it off heat, so do not wait until a deeper brown. The whole process can take around 13 ish minutes. If you have a little stragglers that aren’t a light golden, that is okay. They will catch up just fine with residual heat. 4. Once done cooking, pour into mesh strainer to separate from oil. (Can save infused oil for other cooking fun). 5. Then spread out shallots on top layer of paper towel lined baking sheet. Sprinkle with salt. Lift up the top layer of paper towel, to then spread on bottom layer below it. Gentle blot shallots with initial paper towel. The purpose of this is to get any excess oil off to keep that yummy crisp. 6. Let cool completely, then booyah you made it. Keep stored in container at room temperature.
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Recipe link: [here](https://www.instagram.com/reel/DAPU5kVJa9_/?igsh=MXg3cjcxM2JsYnl5MQ==)
Ingredients:
– 1 pound shallots, peeled and sliced to 1/16th thickness on mandolin
– 2 cups high heat oil of choice (using avocado oil)
– Salt
Directions:
1. Assemble your stations, as you’ll move pretty swiftly once things are going. Set aside a baking sheet double lined with 2 layers of paper towels. Set a fine mesh strainer over a heat safe dish/pan.
2. Combine shallots and oil in pot. Gently stir until shallot rings are separated. Put pot on burner, over high heat. Gently stir with heat safe utensil through this process to encourage even cooking.
3. When things first get heated, you’ll initially see things bubble more intensely as it’s cooking the water out. Once the bubbles settle down, things will be begin to brown shortly after. You cook shallots until they reach a soft golden color. The residual heat will continue to brown shallots when you take it off heat, so do not wait until a deeper brown. The whole process can take around 13 ish minutes. If you have a little stragglers that aren’t a light golden, that is okay. They will catch up just fine with residual heat.
4. Once done cooking, pour into mesh strainer to separate from oil. (Can save infused oil for other cooking fun).
5. Then spread out shallots on top layer of paper towel lined baking sheet. Sprinkle with salt. Lift up the top layer of paper towel, to then spread on bottom layer below it. Gentle blot shallots with initial paper towel. The purpose of this is to get any excess oil off to keep that yummy crisp.
6. Let cool completely, then booyah you made it. Keep stored in container at room temperature.