Ingredients

　　Slice shallots into very thin rings. Heat 2 1/2 inches of sunflower or other neutral-tasting oil in a small pot to 300°F. Working in batches if necessary, fry shallots over medium-high heat until golden and crisp, 1 to 3 minutes. Use a spider or slotted spoon to transfer to paper towels to drain. Refrigerate in an airtight container up to 2 days.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.