- To a large bowl, add shallots, cassava and salt. Toss to combine.
- In a large skillet on medium, heat oil. Drop 1 shallot slice into the pan to make sure it sizzles.
- Add as many shallot pieces as can fit in the pan without overlapping. Cook in batches if necessary. Turn shallots when golden on the bottom, 5 minutes. Once golden, turn and cook until crispy and golden on the other side, 5 minutes.
- Transfer shallots to a paper towel–lined plate and set aside. (Note: If you do a second batch, wipe out pan and add fresh oil.)
TIP: Store in an airtight container in the fridge for up to 4 days. Use to garnish any hot, savory recipe to taste.