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13 Comments
adelle
September 25, 2019
I know it has been asked already, but didn't see an answer. How long will they stay crispy for?
Rebecca Z.
January 21, 2016
How much oil? Just deep enough to cover?
Sarah J.
January 21, 2016
It doesn't need to cover the shallots—just enough to coat the bottom of the pan!
Ron M.
January 20, 2016
Nice article. Would it help to squeeze out some of the liquid before frying them? I've been doing that with potatoes for hash browns, and it makes it so much easier to brown the hash browns nicely without burning them.
Sarah J.
January 20, 2016
I haven't tried doing that, but I think it would help (it's similar to drying out vegetables before roasting them in the oven: https://food52.com/blog/14630-what-the-heck-is-the-maillard-reaction-why-should-you-care). When less energy is devoted to evaporating the water, the food browns more quickly.
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