| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | servings | ||
INGREDIENTS
| 4 | md | Shallots – (to 5); thinly sliced |
| 1 | c | Vegetable oil |
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. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2/3 cup" Per serving: 1927 Calories (kcal); 218g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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