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- 2 cups thinly sliced shallots
- 2 cups vegetable oil
- Kosher salt
Line a large plate or rimmed baking sheet with 8 layers of paper towels. Set a fine mesh strainer over a large heat-proof bowl or medium saucepan. Combine shallots and oil in a wok or medium saucepan. Place over high heat and cook, stirring frequently, until shallots begin to bubble. Continue cooking, stirring constantly as the shallots fry to ensure even cooking. When shallots are light golden brown, transfer to strainer and drain. (Shallots will continue cooking for a brief period after draining, so don not allow them to get too dark). Immediately transfer to paper towel-lined tray and season with salt. Allow shallots to drain, then carefully lift the top layer of paper towels and roll shallots onto second layer, blotting gently with the first. Repeat, until shallots are on the last layer of paper towels and mostly grease-free. Allow to cool to room temperature, then store in an airtight container at room temperature for up to 3 months.