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Fried Shallot Dip

Source of Recipe


Adapted from the August 1991 issue of Gourmet






List of Ingredients



• Vegetable oil for frying
  
• 1 cup thinly sliced shallots
  
• 1 cup sour cream
  
• 2 Tbsp chopped fresh chives
  
• Salt and freshly ground black pepper to taste
  






Instructions



1. Have ready a plate lined with a paper towel.
   
   
2. In a large skillet over medium-high heat, heat about 1/2-inch of oil until hot but not smoking. Add the shallots and cook, stirring, with a wooden spoon to keep them from sticking together, until golden brown and crisp, 4 to 6 minutes. (Watch them closely, as they turn brown very suddenly.) Using a slotted spoon, transfer the shallots to the paper towel and set aside to cool.
   
   
3. In a bowl, combine the sour cream and chives. Using your fingers, crumble the shallots into the bowl. Add salt and pepper to taste and combine. Serve immediately.
   
   Makes about 1-3/4 cups.