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500g shallots, peeled and very thinly sliced 4 cups milk 4 cups neutral oil
© Annabel Langbein Media
Place shallots and milk in a pot and bring to a simmer. Remove from heat and strain, discarding milk or saving it for use in a savoury sauce. Pat shallots dry with paper towels. Heat oil to a low sizzle and cook shallots, stirring now and then, until shrivelled and golden (about 40 minutes). Scoop out of oil with a slotted spoon and transfer to paper towels to cool and crisp. Once crisp, store in an airtight container. They will keep for a couple of weeks and can be refreshed in a hot oven for a few minutes if necessary.
Precooking the shallots in milk makes them sweeter and crisper but if you can’t be bothered just skip this bit.
This recipe is from my book The Free Range Cook: Through the Seasons
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