Prep time: 30 minutes
- A large stainless steel or cast iron skillet or saucier pan
- A Frywall that fits (see our sizing guide)
- A baking sheet lined with paper towels
- Four medium shallots
- 1 1/2 cups vegetable oil
Peel the shallots and slice them into very thin rings, using either a sharp knife or mandoline. On the stovetop, place the Frywall into position and pour in the oil. Add the shallots to the room-temperature oil, then turn the heat on medium high.
Fry for about 10 minutes, stirring often to allow for even cooking. The shallots will gradually release their moisture and reduce in size. When the shallots are medium-brown, turn off the heat and quickly remove them to the paper towel-lined sheet.
Pour the frying oil through a fine stainer into a pot or heat-resistant bowl. Use the oil for stir-fries, salad dressings, or marinades.
Allow the fried shallots to drain and rest for a few minutes. Enjoy a few on their own, but try and reserve some to sprinkle on your food.