We know that vegetables are important, but we can get awfully sick of eating the same dull veggies, week in and week out. One way to tempt jaded palates is with a flavorful, crunchy garnish. Crispy shallot rings are the perfect addition to green beans or salads, and well, just about any savory dish. Try them as a topping for burgers. The shallot rings look nice, like you fussed for hours, and they add flavor, too.
They aren’t hard to make and there’s a bonus: you can use the oil in which you fry the shallots, for cooking, to add a subtle shallot flavor to anything you sauté or fry. I even use the cooled oil to make shallot mayo in the blender. Wonderful stuff!
Crispy Shallot Rings
Makes ¾ cup
- 3 large shallots, sliced lengthwise, into slices of about a 1/8-inch thickness
- 1 cup oil (I like palm and buy it up before Passover—it’s a myth that saturated fats are bad for you)
- Pour oil into small saucepan. Add sliced shallots and place pot over medium heat. Cook shallots, stirring occasionally, until golden brown. If shallots are browning too quickly, turn heat down.
- Place sieve over small, heatproof bowl. Pour shallots and oil into sieve, drain well. Place shallot rings onto a triple layer of paper toweling to absorb excess oil. Sprinkle shallots with salt.
- Store shallots in covered plastic container at room temperature for 3 days.