10 shallots 250 ml cottonseed oil
Peel and clean the shallots and slice them thinly. You could use a knife or mandoline, but we use a Robot Coupe with the slicer attachment. Put the cottonseed oil in a heavy-based pan or deep-fryer and heat to 170°C, then fry the shallots in four batches until golden. Remove the shallots from the oil using a metal colander, and place them on a tray lined with paper towel to crisp.
