When oil is sizzling hot, place all shallots
in the
pan,
separate gently, stirring with a slotted spoon or a skimmer / Keep stirring
gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store
in an airtight container for several hours and use later
in the day.