Andrew Zimmern Cooks: Twice-Fried Crispy Shallots

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Just like good French fries, shallots are best fried not once, but twice. Make a big batch and keep them around as a crunchy topping for your favorite Thai, Vietnamese, Indian or Filipino recipes. I also adore serving them with fried chicken or on top of creamy corn pasta for a textural contrast.

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Looks tasty! How long will these hold, and what's the best way to store them?

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