Crispy Fried Shallots add a special touch with crunch and flavor to many dishes. I especially love using them as a garnish for cauliflower bisque, a topping for salads, or a flavorful addition to my meatloaf burger. Best of all, they’re quick and easy to make.
There are two methods to prepare them. The traditional method involves frying them in hot oil: simply drop the shallots in, let them darken, then strain them out with a spider or slotted spoon and season. While simple, this method has its challenges—it can be messy with oil splatters and the quick cooking time leaves little room for error, making it easy to burn them.
The second method is gentler and starts with a cold pot over low heat. Using a standard saucepot minimizes splatter, and the slower cooking time gives you more control to achieve perfect results. However, you’ll still need to keep a close eye on them to avoid overcooking. This method takes only about five minutes longer than deep frying and is well worth the extra care.
How to Make Fried Shallots
Begin with good shallots, the larger, the better.
Peel them.
Slice them thinly and evenly with a mandoline.
Rinse the sliced shallots under running cold water for 30-45 seconds to wash off some of the bitter juices. Spread over paper towels and blot with additional paper towels to dry them off. Salt them and let them rest for 10 minutes.
Separate the strands prior to cooking.
Place them in a pot with the oil over low heat.
Cook over low heat, swirling the pot for about 15-20 minutes until they begin to turn golden brown. These are within seconds of being done.
Done! Pour through a strainer, place on a paper towel covered rack, season and serve.
Fried Shallots
Crispy fried shallots the easy and reliable way
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Ingredients
- 1 cup vegetable oil
- 5 large shallots – thinly sliced
- sea salt – to taste
Instructions
- Peel and slice shallots with a mandoline. Rinse under running water for 30-45 seconds. Shake dry, spread on paper towels and blot dry
- Season with salt and rest them for 10 minutes, then separate the strands.
- Place the shallots and oil in a cold pot, then turn to low heat.
- Cook for about 15 minutes, stirring or swirling the pan to cook evenly until they begin to turn golden brown.
- Watch them carefully, remove from heat and strain immediately when very light golden color. They will darken and crisp as they cool
- Place on a paper towel, season with salt and serve immediately.