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SHALLOT OIL

SHALLOTS, SLICED VERY THIN
OIL

FRY SHALLOTS IN OIL OVER MEDIUM-LOW HEAT UNTIL GOLDEN BROWN (8-10 MINUTES). SALT SHALLOTS AND DRAIN ON PAPER TOWELS.

CRUNCH, CRUNCH, YUMMY FRIED SHALLOTS.

PRESERVE OIL IN GLASS JAR, SOMEWHERE DARK AND COOL.