Crispy Fried Shallots
Transform your dishes with the irresistible crunch and savory depth of homemade Crispy Fried Shallots! This quick and easy recipe elevates humble shallots into a golden, crispy garnish that adds a pop of flavor and texture to soups, salads, noodles, or rice dishes. With just three simple ingredients—shallots, neutral-flavored oil, and an optional pinch of kosher salt—these fried shallots pack maximum impact with minimal effort. Thinly sliced and fried to perfection, their caramelized golden hue and mouthwatering aroma are achieved through careful cooking and precise temperature control. Plus, they’re make-ahead friendly, staying fresh for weeks in an airtight container. Perfect as a topping, garnish, or snack straight from the jar, these crispy delights will quickly become a pantry staple!
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Recipe Information
Ingredients
- 200 grams shallots
- 250 milliliters neutral-flavored oil (e.g., vegetable, canola, or peanut oil)
- 1 teaspoon kosher salt (optional)
Instructions
Peel the shallots and slice them thinly into even rings or slices, approximately 1 to 2 millimeters thick. Use a mandoline slicer for consistent results, if available.
Pat the shallot slices dry with a clean kitchen towel or paper towels to remove excess moisture. This step helps them crisp up evenly when fried.
In a medium saucepan or deep skillet, add the oil. Make sure there is enough oil to fully submerge the shallots (around 1 inch depth). Heat the oil over medium heat until it reaches around 120°C (250°F). Use a kitchen thermometer for accuracy.
Once the oil is hot, carefully add the sliced shallots to the pan. Stir gently to separate the slices and prevent them from clumping together.
Adjust the heat to low or medium-low to ensure the shallots cook slowly and evenly. Stir occasionally to promote even browning.
Cook the shallots for 15 to 20 minutes, or until they turn a deep golden brown. Keep a close eye during the last few minutes, as they can go from golden to burnt quickly.
Once the shallots are crispy and fully browned, use a slotted spoon or spider skimmer to remove them from the oil. Transfer them to a plate lined with paper towels to drain any excess oil.
While the shallots are still hot, sprinkle them with kosher salt, if desired. Let them cool completely—they will crisp up further as they cool.
Store the crispy fried shallots in an airtight container at room temperature for up to 4 weeks, or refrigerate for extended freshness.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.3 g | 321% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 15.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
