Crispy Fried Shallots Recipe
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This Asian crispy fried shallots recipe shows you how to get a perfect golden crunch that’s better than store-bought versions! You’ll love having a little jar of this in your pantry to add rich, savory flavor to everything from rice bowls to soups.
Tip: No shallots? You can make crispy fried onions instead!
What are fried shallots?
Fried shallots are thinly sliced shallots that are fried in oil until they are golden and crispy. They add savory crunch and deep onion flavor to dishes and are commonly used in Thai and Southeast Asian cooking as a gluten-free, vegan topping or condiment.
What to do with them?
In Thai (and many other Southeast Asian) cooking, fried shallots are typically prepared in advance and sprinkled over dishes such as soups, noodles, salads, or curries for aroma and texture (similar to crispy garlic, roasted peanuts, or chili flakes).
They’re used to finish a dish, not as a base ingredient like raw shallots or onions would be.
Ways to use crispy fried shallots:
- Top fried rice, noodle dishes, congee, or hat yai fried chicken
- Add crunch to soups or curries like khao soi or khao tom
- Garnish steamed jasmine rice with a spoonful of shallot oil
- Swap them in for croutons in Asian-style salads
- Stir into dipping sauces for a salty-sweet onion boost
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Shallots – Use Asian shallots if possible; they’re smaller and more flavorful than Western varieties, with less water content for crispier results.
- Salt – Helps draw out moisture for extra crispiness.
- Neutral oil – Use a neutral, high-heat oil like vegetable, canola, or sunflower oil.
How to make fried shallots
Step 1: Slice the shallots. Peel and slice the shallots thinly and evenly using a sharp knife or mandoline.
Step 2: Salt and spread. Spread them out evenly on a plate or tray, then sprinkle with salt. Let them sit for 10 minutes to release moisture.
Step 3: Fry until golden. Heat a neutral oil in a pan over medium heat. Once hot, fry the shallots in batches, stirring often, until they turn golden. Remove them as soon as they turn golden; they’ll keep darkening as they cool.
Step 4: Drain and cool. Remove with a slotted spoon and drain on a paper towel-lined rack or tray (not stacked) to keep them crispy as they cool.
Tips for frying shallots
Follow these tips for crispy, evenly golden results:
- Use dry, thin slices: Slice shallots evenly with a mandoline or sharp knife and pat them dry to prevent soggy results.
- Don’t overcrowd the pan: Fry in batches if needed so the oil temperature stays consistent.
- Keep the heat medium-low: Fried shallots burn and taste bitter when the oil is too hot; too cool and they soak up oil. Aim for slow, even browning.
- Stir constantly: Gentle stirring helps them cook evenly and prevents clumping.
- Watch closely near the end: Shallots go from golden to burnt fast. Pull them when they’re lightly golden; they’ll continue to darken as they cool.
- Drain and cool completely: Spread fried shallots on a paper towel or mesh rack to remove excess oil and stay crispy.
- Save the shallot oil: Strain and keep it for stir-fries, fried rice, or drizzling over jasmine rice.
More Asian condiments to try
This crispy Asian fried shallots recipe makes a simple, pantry-friendly topping that makes your meals extra delicious. Once you start making them at home, there’s no going back! Follow me on Facebook, Instagram, and Pinterest!
Crispy Fried Shallots Recipe
Equipment
- Sharp knife or mandoline
- Large pan or wok
- Slotted spoon or fine-mesh spider
- paper towels or wire rack
Ingredients
- 5 shallots
- ½ tsp salt
- neutral oil, as needed for deep-frying
Instructions
- Slice and salt. Peel and thinly slice shallots. Spread them out on a plate or tray and sprinkle evenly with salt. Let it sit for 10–15 minutes while you heat the oil.
- Heat the oil. Pour neutral oil into a small pan or pot, enough to submerge the shallots. Heat over medium. To test if it’s ready, drop in one slice; it should sizzle gently.
- Fry in batches. Fry the shallots in batches, stirring often to keep them from sticking. Remove them as soon as they turn golden. They’ll darken slightly as they cool, so don’t wait for deep brown in the pan.
- Drain and cool. Use a slotted spoon to transfer the shallots to a paper towel-lined tray or wire rack. Spread them out in a single layer for maximum crispiness. Let them cool completely before storing.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Frequently asked questions
How to keep fried shallots crispy?
They are best stored in an airtight container at room temperature, away from moisture and sunlight. Let them cool completely before storing to avoid steam buildup. For extra crispiness, add a paper towel to absorb any leftover oil.
How long can you keep fried shallots?
They stay crispy for up to 2 weeks when stored in an airtight container at room temperature. For longer storage, keep them in the fridge for up to 1 month and re-crisp in a dry pan if needed.
