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Fried Shallots

Use these to garnish Vietnamese Fisherman's Soup.

  • Yield: Makes 2/3 cup

Source: Martha Stewart Living, July/August 1996


  • 4 to 5 medium shallots, thinly sliced
  • 1 cup vegetable oil


  1. Spread shallots on a paper-towel lined baking sheet; let dry for 15 to 20 minutes.

  2. Heat oil in a small heavy skillet over medium-low heat until it?s so hot that a shallot slice dropped in oil bubbles and floats to surface. Stir in all shallots; fry until golden, stirring often, 4 to 6 minutes. Remove with a slotted spoon; drain on paper towels.

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