Set Fryerlator to 350 degrees.

As fryer gets to temp, using a mandoline, slice shallots into 1/8th in thick rings.  Once rings are cut, using a gloved hand, jostle shallots around a bit to break up the slices. Once sufficiently jostled, begin sprinkling corn starch over shallots while continuously tossing shallots.  Make sure shallots are coated evenly and thoroughly.

Before frying, set a full sheet tray on top of either the tilt skillet or on a jack stand. Line the bottom of the sheet tray with paper towels.  Nest a large resting/roasting rack into the sheet tray.

Place 1/3 of the batch of coated shallots into the fryer at a time.  You'll be tempted to put the entire thing in, but you want to do it in three quick batches as crowding the shallots wont let them fry propery and the coating will absorb oil rather than crisping.  While frying agitate the shallots with a spider.  Fry til golden.  Scoop shallots out with a spider and put it onto the rack so that the excess oil can drain as it cools.  Wait 3-5 minutes until dropping the next batch of shallots into the fryer to allow the previous batch to cool to the touch. Drop the next batch and transfer cooled shallots into a hotel pan to continue cooling.   You'll be tempted to just scoop the next batch onto the last, but that'll just sog out the first batch.  Continue until finished.

Allow the shallots to fully cool outside of the walk in.  Never put the shallots into the walkin.  Don't do it.

Once shallots are cooled, transfer into quart containers that have silica packets at the bottom.  Wrap, label and they're ready to send to the cafe.