Ingredients
- 6 large shallots
- Pinch of Garlic Powder
- Pinch of Salt
- 1ltr Sunflower or Vegetable oil
Method
- Peel your shallots and using a sharp knife or a mandolin (if you have one) slice your shallots as thinly as possible.
- Pop them in a bowl and add the pinch of garlic powder and toss.
- Add enough oil to submerge the shallots (you may not need a whole bottle of oil).
- Bring the oil up to temperature (*Chefs Tip), before adding the shallots.
- Fry until golden brown, then using a slotted spoon transfer to a few sheets of kitchen roll in order to soak up any excess oil.
- Stored in an airtight container they should last a couple of weeks, however I have never seemed to make mine last more than a couple of days without devouring them!
Enjoy!
*A great way to test this is to use a tiny bit of bread. If you add it to the oil and it floats and fizzes the oil is ready for frying.