Easy Crispy Fried Shallots
- PREP 5min
- COOK 10min
- TOTAL 15min
Crispy fried shallots can be added to just about any dish. Think salads, soup, stir-fries, casseroles, and more. When frying the shallots, allow them to slowly cook in the oil before browning so they become sweet. They take about 10 minutes.
For the best crispy fried shallots, slice your shallots thinly and evenly. Use a sharp chef’s knife or mandoline slicer.
You Will Need
6 medium shallots, thinly sliced into 1/16-inch-thick rounds, the thickness of a coin
1 ½ cups (355ml) safflower, avocado or vegetable oil
Fine sea salt, as needed
Directions
Heat oil in a deep skillet over medium heat, and line a plate with paper towels.
Test the hot oil by adding one shallot. If you see tiny bubbles around the shallot, the oil is ready.
Add the shallots and cook slowly, stirring occasionally, until light brown and crispy, about 10 minutes. You are pan frying, but treat it as slow roasting the shallots in oil – we want them to bubble gently in the oil. If the shallots are browning at the 5-minute mark, reduce the heat.
When they are a shade lighter than you’d like, use a slotted spoon to remove the shallots from the oil and drain on the paper towel-lined plate to cool completely. As they cool, the shallots darken and crisp. Lightly season with salt.
Allow the oil to cool completely, stain, and then store it in an airtight container in a cool place for up to one month.
Adam and Joanne's Tips
- Make-ahead & storage: Store fried shallots in an airtight container at room temperature for about 1 week, possibly longer. Save and refrigerate the fried shallot oil in an airtight container for up to one month. It’s delicious! Use it for dressings, fry more shallots, or cook with it to add a shallot flavor to your dish.
- Nutrition facts: The facts below are estimates. We have used the USDA database to calculate them.