Crispy Fried Shallots
Once you’ve made these crispy fried shallots at home, you will make sure you will always have a jar of them on hand.
These golden, crunchy slices of fried shallots are a game-changer in the kitchen. Originating in Southeast Asian cooking, they’re a staple; crispy shallots are now loved worldwide for their savory, oniony flavor and their ability to elevate just about any dish. Whether sprinkling them on fried rice, topping a salad, or using them in onion dip, crispy shallots bring bold flavor and an irresistible crunch.
Unlike store-bought versions, homemade crispy shallots allow you to control the oil used and ensure maximum freshness. Another bonus (and this is a big one) is the super flavorful oil left behind after frying, which is liquid gold. Use it as the base for stir-fries, fried rice, or even roux for a hint of shallot goodness. At our restaurant, Hattaway’s on Alder, we use a high ratio of oil to shallots to ensure we always have shallot oil on hand. Store the shallots in an airtight container at room temperature, and they’ll stay crispy for weeks—making them the perfect pantry staple. Consistency is key to even frying. You will need to thinly slice the shallots—a little thicker than a credit card.
Before you start frying, set up your “exit strategy” by having a plate lined with paper towels nearby because crispy shallots will continue to darken slightly as they cool. The result is crunchy perfection that transforms simple dishes into showstoppers.
Main Ingredients:
Shallots: These are the star of the show. Their natural sweetness and mild onion flavor intensify when fried. Slice them thinly and evenly for consistent results.
Canola Oil: A neutral oil perfect for frying. It doesn’t overpower the flavor of the shallots, but you can substitute with other neutral oils like grapeseed or vegetable oil.
Crispy Fried Shallots
Once you’ve made these crispy fried shallots at home, you will make sure you will always have a jar of them on hand.
2
cups10
minutes10
minutes20
minutesKeep the screen on while I cook
Ingredients
2 1/2 cups shallots, thinly sliced
2 cups canola oil
Method
- Prep the Oil: Pour 2 cups of canola oil into a deep pan. Heat over medium-high heat. Place one slice of shallot in the oil to test the temperature. When it fries steadily, the oil is ready. Remove this test shallot before adding the rest.
- Fry the Shallots: Carefully add the sliced shallots to the hot oil. Fry, stirring occasionally, until just golden brown. Keep an eye on them and don’t walk away. They will be humming along and all of a sudden start to turn color. When this happens, they will go to golden brown quickly. The whole frying time should be about 5–7 minutes.
- Drain and Cool: Pull the shallots about one shade lighter than you are looking for. Use a slotted spoon to remove the fried shallots or pour through a fine mesh strainer. Make sure to have a bowl under it to collect the shallot oil. Place them on a paper towel-lined plate to drain. They will continue to darken slightly as they cool.
- Store: Once cooled completely, store in an airtight container at room temperature for up to 2 weeks. Save the shallot oil in a separate container for cooking.
Field Notes
- Keep shallots in an airtight container at room temperature. The oil can be refrigerated and used for up to a month.
- Thin, consistent slicing ensures even frying. A mandolin makes quick and accurate work of this.
- Make sure you have your exit strategy set up before you start frying. Paper towel on a plate, check. Slotted spoon, check. 10-12 minutes where you can keep an eye on them while frying, check…
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