Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
Line the baking sheet with new paper towels and set aside. Return the oil to the pan along with the shallots and add enough oil so that they’re submerged. Fry the shallots over medium-high heat, stirring frequently, until deep golden brown, about 7 minutes. Strain, transfer to paper towels, blot, then add to the bowl with the green onions.
