Frizzled Shallots or Scallions Recipe
Makes about 1/2 cup
If using shallots, peel then slice into very thin rings using a mandoline.
If using scallions, trim the ends off the scallions, then cut into 2- to 3-inch lengths. Cut each piece in half lengthwise. Lay the flat surface down on the cutting board and use a sharp knife to cut these segments into thin matchsticks.
Heat 1/2 inch of oil in a small skillet, or saucepan, over medium heat. Test the temperature by adding a piece of shallot or scallion—it should sizzle on contact. Add the vegetables and cook, stirring frequently, until reddish brown all over, 6 to 12 minutes. Watch closely, as they can quickly burn toward the end.
Use a spider skimmer, or a slotted spoon, to transfer them to a paper-towel-lined plate. Sprinkle with a pinch of salt and let cool completely. Use within a few hours.
To save and repurpose the oil, strain it into a clean container through a few layers of cheesecloth to catch any solids. The oil can be kept for up to 1 week.
Text excerpted from BOWL © 2016, by Lukas Volger. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.