Crispy Fried Shallots Recipe
Easy crispy fried shallots with a golden crunch. Great for adding texture and flavor to soups, noodles, salads, and rice dishes.
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.
Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 299mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.4mg
