1cupOilor more as needed, for deep-frying and for shallot oil
To air-fry the shallots:
1Tbspoil
½tspsalt
Instructions
Peel the shallots and then slice them thin enough, but not too thin and preferably cut in the same direction and the same thickness, about 1/16 inch (about 1.5 mm) so they will cook evenly. Use a mandolin slicer if you have one. You will have evenly sliced shallots
How to fry crispy shallots on the stove:
Toss the sliced shallots with vinegar and let them sit for about 5 minutes. While waiting, preheat 1 cup of oil over medium heat in a heavy-bottom pan or pot. Then rinse the shallots with water and drain off water. Just lightly pat with an absorbent paper towel. Add salt and cornstarch and toss to combine
First frying:
When you put a skewer into the oil, there should be bubbles around it. The oil is ready. Gently put the sliced shallots into the hot oil and lower the heat to medium-low and fry until they are just lightly golden brown. They won't be crispy yet at this point. Don't fry until they are golden brown because they will be too dark when we do the second frying. When they get too dark, the crispy shallots taste bitter. Remove with wire skimmer and place on absorbent paper towel
Let them cool down for about 10 minutes before frying for the second time
Second frying (optional):
Bring the oil back to hot over medium heat. Test with a skewer again. This second frying will be a very quick one. Put the shallots back in again and fry for probably 30 seconds or so or until they are just golden brown. Don't fry until they are too dark. Important tips:Please note that they won't be crispy too at this point. So don't try to fry until they are crispy. They crisp up after they have cooled down completely.
How to air-fry crispy shallots:
After rinsing the vinegar off, pat them dry with absorbent paper towel and toss with oil and salt
Brush the basket of the air fryer with oil and put the shallots in, in batches. Lay them in a single layer as evenly as possible. Air fry at 350 F (180 C) for 5 minutes and then give the basket a shake and continue in a 5-minute increment until they are golden brown and crispy. The air fryer crispy shallots won't have even color compared to the deep-fried version
Store (whether you deep fry or air fry):
When they have cooled down completely, store them in a glass container if you have with a tight lid and I always store them in the refrigerator and they can be kept for months, but that never happens because we go over them too fast :)
Shallot-infused oil (only if you fry the shallots)
The oil that you use to fry the shallots is your shallot-infused oil. Transfer them into a heat-proof glass container. They can be kept at room temperature at a cool place. If you air fry the shallots, then you won't have any shallot oil