Reprinted with permission from Daniel: My French Cuisine by Daniel Boulud. Copyright 2013. Published by Grand Central Publishing. All rights reserved. Available wherever books are sold.
- Canola oil for frying
- 1 medium shallot, peeled
- Rice flour
Fill one-third of a medium saucepan with canola oil and heat to 300 degrees. With a mandoline, slice the shallot into 1/16-inch-thick rounds into a bowl; separate the rounds into individual rings. Toss in enough rice flour to lightly coat. Fry the rings until crispy and lightly browned (you may need to do this in batches). Remove with a slotted spoon. Drain onto a paper towel-lined tray, sprinkle with salt, and cool. Store in an airtight container.