Instructions: Spread shallots on a paper-towel-lined baking sheet; let dry for 15 to 20 minutes.

Heat oil in a small heavy skillet over medium-low heat until oil is so hot that a shallot slice dropped in the pan bubbles and floats to surface. Stir in all shallots; fry until golden, stirring often, 4 to 6 minutes. Remove with a slotted spoon; drain on paper towels.

Makes 2/3 cup.

Yield: 2/3 cup

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