Food & Cooking Recipes Frizzled Shallots Be the first to rate & review! By Jess Damuck Jess Damuck Jess Damuck is a freelance writer for MarthaStewart.com. Editorial Guidelines Updated on February 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Total Time: 30 mins Yield: Makes 1 1/2 cups Delicate shallots add a delightful crunch when lightly fried. Use them to top soups and salads, like this recipe for Bright and Crunchy Salmon. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com). Ingredients 5 small shallots Vegetable oil, for frying Kosher salt Directions Use a mandoline to thinly slice shallots into rings—they should be just about the thickness of a coin. (The mandoline ensures that the rings are an even thickness and will cook at the same rate; if cutting by hand, try to make them as even as possible and watch for quicker-cooking pieces when you're frying.) Put shallots in a small saucepan and add oil just to cover (this may seem like a lot, but you'll use the shallot oil, too). Cook over medium heat, moving them about occasionally with a fork, until they are deep golden brown, 15 to 18 minutes. Carefully strain oil through a fine-mesh sieve into a heat-safe container; set aside to let cool. Transfer shallots to a paper-towel-lined plate and sprinkle with salt. Shallots will keep for 3 days in an airtight container. Store oil in an airtight container up to 3 weeks. Cook's Notes Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese. Rate it Print