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A mandoline works well for slicing the shallots, but a sharp knife does the job, too. Fried shallots are a great garnish on soups, salads, fried rice and noodle dishes. The oil leftover from frying the shallots is infused with flavor; use it for stir-frying, sautéing and in salad dressings.
Don’t be tempted to turn the heat up once the shallots are added to the oil. Moderate heat, and frequent stirring, ensures the shallots brown evenly and without scorching.
cup grapeseed or other neutral oil
ounces shallots, thinly sliced (about 2 cups)