Fried Shallots

Line a rimmed baking sheet with a double layer of paper towels. Set a fine-mesh strainer over a large heatproof bowl or medium saucepan.

If cooking on stovetop: Combine shallots and oil in a medium saucepan or wok. Place over high heat and cook, stirring frequently, until shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until shallots turn pale golden brown, 8 to 10 minutes longer. Working quickly, pour contents of saucepan into prepared strainer set over bowl. (Shallots will continue cooking for a brief period after draining, so do not allow them to get too dark.) If cooking in microwave: Combine shallots and oil in a large microwave-safe bowl, and stir with a fork to separate rounds. Microwave on high power for 5 minutes. Stir, making sure to loosen any pieces of shallot clinging to the sides of the bowl. Continue to microwave in 2-minute increments, stirring between each round, until shallots begin to turn lightly golden, 6 to 8 minutes total. Microwave in 30-second increments, stirring between each round, until evenly pale golden brown, 30 seconds to 1 minute 30 seconds longer. Working quickly, pour contents of bowl into prepared strainer set over bowl. (Shallots will continue cooking for a brief period after draining, so do not allow them to get too dark.)

Immediately transfer shallots to prepared baking sheet, spread them out into an even layer, 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. Allow shallots and oil to cool to room temperature, then transfer to separate airtight containers. Store fried shallots at room temperature, and shallot oil in the refrigerator.