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CRISPY FRIED SHALLOTS

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MAKES 1½ CUPS (12 PORTIONS)

½ 4

lb (about 6) large shallots cups avocado oil

Peel and slice the shallots into very thin rings using a mandoline or a sharp knife. Combine the shallots with the oil in a tall, heavy-bottomed saucepan or small Dutch oven.

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