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Heat a good layer of oil in a heavy-bottomed pan and line a large plate with kitchen paper.
Peel the shallots and cut them into wafer-thin half moons. You can do this with a mandolin, or with a chef's knife if you have good knife skills. It is important that the slices are very thin.
Separate the shallot rings from each other and dust with a layer of flour. Remove excess flour by shaking the shallots in a fine sieve, otherwise the oil will quickly become cloudy.
Deep-fry the shallots in batches until they are nicely golden brown, then immediately remove them from the oil. Drain on kitchen paper and sprinkle with a little fine salt.
Repeat for the rest of the shallots. Let them cool. They’re delicious served with noodles or fried rice, in soup, or on a hot dog.
How long can I keep these fried onions?
You can store the fried onions in a tightly sealed jar for up to a week.
Can I use regular onions to make fried onions?
You can use regular onions, but use very small onions otherwise the rings will be far too large. If they’re too big they won't get nice and crispy when fried.