Short description
These Crispy Fried Shallots are golden, crunchy, and full of savory crunch—perfect as a topping for soups, salads, noodles, rice, or grilled meats. Made using thinly sliced shallots fried slowly in oil for deep flavor and crispness.
Why You’ll Love This Recipe
- Easy gourmet upgrade: adds instant texture and flavor
- Versatile condiment: use in place of bacon bits, croutons, or crunchy onions
- Long-lasting: keeps in the fridge for about 2 weeks
- Oil-saver bonus: retain infused oil for cooking future dishes like noodles or tofu
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- ½ lb shallots (Asian or French), peeled and thinly sliced into rings
- 1 cup neutral oil (e.g., avocado oil or canola oil)
Directions
1. Slice & prep shallots
Peel and slice shallots into even thin rings—use a sharp knife or mandolin (careful with your fingers!).
2. Start in cold oil
Place shallot slices in a cold pan, pour in the neutral oil so they are submerged or mostly covered.
3. Fry slowly
Turn heat to medium–low. Allow shallots to gently sizzle as moisture cooks out. Stir occasionally. This process takes about 15–20 minutes, depending on shallot moisture and pan heat.
4. Watch for color
As they begin turning lightly golden, keep a close eye—fried shallots can go from golden to burnt in seconds.
5. Drain & save oil
Using a slotted spoon or strainer, remove shallots once golden. They will crisp further as they cool. Pour the oil through a fine mesh strainer into a jar to reserve for future use—flavored shallot oil is delicious in many dishes.
6. Crisp and store
Spread the fried shallots on paper towels to drain excess oil and cool completely. Store in an airtight container in the refrigerator for up to 2 weeks (if they last that long!).
Servings and timing
- Makes: about 1–1½ cups of crispy shallots
- Prep time: 5 minutes
- Cook time: 15–20 minutes
- Total time: ~25 minutes
Variations
- Seasoned version: Toss cooled shallots with a pinch of salt or smoked paprika for extra flavor.
- Sweet note: Add a dusting of sugar or brown sugar after frying and toss lightly.
- Spicy twist: Stir in chili flakes or cayenne into the hot oil during frying.
- Extra crisp: Fry in two batches if your pan is crowded—this improves crispiness.
- Shallot powder: Grind any leftover crispy bits for use as seasoning powder.
Storage/reheating
- Store: Keep in a sealed container in the fridge for up to 2 weeks.
- Use: Sprinkle as a topper on ramen, salads, congee, mashed potatoes, or avocado toast.
- Reheat: No need—they’re ready to eat cooled, crunchy, and delicious.
FAQs
1. Can I save the oil?
Yes—strain it and store it separately. It’s flavored with shallot and great for noodles, fried rice, or dipping.
2. Can I use a different oil?
Use oils with high smoke points like canola, avocado, grapeseed, or light olive oil. Avoid butter as it burns too quickly.
3. How do I prevent burning?
Cook on medium–low heat, stir often, and remove shallots as soon as they turn golden. They continue to crisp off-heat.
4. Why start in cold oil?
This ensures gentle, even cooking so the shallots soften before browning—resulting in crisp textures without burning.
5. Can I make them in advance?
Yes—prepare ahead and use within two weeks. Stored properly, they stay crispy and flavorful.
6. What’s a substitute for shallots?
Thinly sliced onions can work, but will take longer and have a sweeter flavor.
7. How thin should the slices be?
Aim for 1/16–1/8 inch (2–3 mm) thin for best crisping within 15–20 minutes.
8. Are fried shallots vegan?
Yes—made with plant oil and shallots only.
9. Can I double the recipe?
Yes—but fry in batches to avoid overcrowding and ensure crispness.
10. How can I use shallot oil?
Use it to stir-fry vegetables, drizzle over noodles, roast meats, or in salad dressings for a savory boost.
Conclusion
These Crispy Fried Shallots are a simple yet transformative garnish—sweet, savory, and loaded with crunch. Easy to make and versatile, they elevate everyday dishes with delicious texture and flavor. Don’t forget to save the fragrant shallot oil for future culinary creations!
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How to Make Crispy Fried Shallots
- Total Time: 25 minutes
- Yield: 1–1½ cups of crispy shallots
- Diet: Vegan
Description
These Crispy Fried Shallots are golden, crunchy, and full of savory crunch—perfect as a topping for soups, salads, noodles, rice, or grilled meats. Made using thinly sliced shallots fried slowly in oil for deep flavor and crispness.
Ingredients
½ lb shallots (Asian or French), peeled and thinly sliced into rings
1 cup neutral oil (e.g., avocado oil or canola oil)
Instructions
- Peel and slice shallots into even thin rings using a sharp knife or mandolin.
- Place shallot slices in a cold pan and pour in the oil until the shallots are mostly submerged.
- Turn heat to medium-low and allow shallots to cook for 15–20 minutes, stirring occasionally.
- Watch for golden color and remove from oil once golden. Drain the oil through a fine mesh strainer into a jar for future use.
- Spread fried shallots on paper towels to drain excess oil and cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- For extra flavor, toss fried shallots with smoked paprika or a pinch of salt.
- For a sweet touch, add a dusting of brown sugar after frying.
- Stir in chili flakes or cayenne into the oil for a spicy kick.
- Fry in two batches if your pan is crowded to improve crispiness.
- Any leftover crispy bits can be ground into shallot powder for seasoning.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Category: Condiment
- Method: Frying
- Cuisine: Global
Nutrition
- Serving Size: 1 tbsp
- Calories: 60
- Sugar: 1g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
