CRISPY FRIED SHALLOTS
About 3 cups
Use these crisp, sweet shallots atop noodle dishes, stir-fries, rice, and sautéed greens.
Heat to 325°F in a small heavy saucepan:
- 1 inch vegetable oil
Toss together in a bowl:
- 4 large shallots, peeled and sliced into thin rings
- ½ cup cornstarch or flour
Separate the shallot rings as you toss them. Fry the shallots in several batches until golden. Remove with a spider or slotted spoon to a plate lined with paper towels and immediately sprinkle to taste with:
- Salt
- (Curry powder)
Once cool, they will keep for a month at room temperature in a tightly covered container, although they are best when used immediately.