Crispy Fried Shallots & Shallot Oil

Slice the shallots crosswise into 1.5–2 mm rings on a mandoline using the hand guard. Separate every ring with your fingers so none stay nested — stuck rings steam instead of crisp and fry unevenly.

Toss the rings with the cornstarch until evenly, faintly coated, then lift them out shaking off all excess — you want a whisper, not a crust. A loose powder will scorch and cloud the oil.

Place the rings in the 5 qt Winco Dutch oven and pour over enough room-temperature neutral oil to just cover them (about 2 cups). Do not preheat the oil — start cold so the shallots and oil come up to temperature together.

Set heat to medium-low and bring everything up together, stirring gently and often with chopsticks. The oil will bubble vigorously as water boils off. Hold a cruise of 275–300°F (135–150°C) — never above 300°F — for 15–25 minutes. Stir near-constantly in the last few minutes and listen: when the bubbling quiets, the water is nearly gone and color comes fast.

The instant the shallots reach pale straw — lighter than looks done — lift them all out at once with a spider onto a wire rack set over a sheet pan. Have the spider and rack ready before you start; they darken a full shade from carryover heat as they drain.

Spread in a single layer — never piled — and season lightly with fine sea salt while still hot and glossy, so it adheres. Leave undisturbed to cool completely; they finish crisping as they cool. Once fully cool, store airtight at room temperature up to a week. Do not refrigerate.

Once the oil has cooled, strain it through a fine-mesh sieve into a clean jar; whisk in a small pinch of salt so it's finish-ready. This is your shallot oil — refrigerate and use within 2–3 weeks, always with clean, dry utensils and no floating bits left in it.