Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
cup grapeseed or other neutral oil
ounces shallots, thinly sliced (about 2 cups)
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT