You’ll be hooked once you try our crispy fried shallots recipe. They can be added to just about any dish. I love adding these crunchy golden brown fried shallots to almost anything, from scrambled eggs and cold and crunchy salads to homemade soups and holiday sides. Like crispy fried garlic or fried onions, fried shallots are easy to make at home. We’ll be pan-frying our shallots, keeping this recipe as simple as possible. As a bonus, when cooled, the frying oil is excellent for homemade dressings since it takes on some of the shallot flavor. Homemade shallot oil for the win!
How to make crispy fried shallots
For this recipe, you need shallots, oil, and a pinch of salt. When stored in an airtight container, these fried shallots will last for a week or more, so don’t be afraid to make more than you need. You’ll figure out a way to use up any extra, promise! We slice the shallots into thin rings using a sharp knife or mandoline slicer, then add them to a frying pan with oil. I use neutral oils like safflower or avocado since they have a higher heat rating than olive oil. Remember, after frying the shallots, you can save the oil and use it to cook other dishes or make salad dressings. It takes on the flavors of the shallots and is delicious. Think of frying the shallots more like slow roasting them. We’re trying to fry them slowly in the hot oil so they become sweet and tender before turning golden and crunchy. When the shallots are a shade or two off your desired color, use a slotted spoon and transfer them to drain on a paper towel lined plate. Like when frying garlic, they continue to cook for a few seconds.
How to store fried shallots
Store crispy fried shallots in an airtight container in a cool, dark place for a week, maybe a bit longer. They may lose some crispness over time, but you can revive them by briefly reheating them in a dry pan or oven.
How can I use fried shallots?
Soups: Add crunch to roasted cauliflower soup, creamy butternut squash soup, or homemade potato soup. Salads and sandwiches: Toss on top of Caesar salad, this cold green bean salad, or add to tuna or egg salad. Sides: Sprinkle over mashed potatoes or top your favorite casseroles like green bean casserole.
For the best crispy fried shallots, slice your shallots thinly and evenly. Use a sharp chef’s knife or mandoline slicer. 1 ½ cups (355ml) safflower, avocado or vegetable oil Fine sea salt, as needed 2Test the hot oil by adding one shallot. If you see tiny bubbles around the shallot, the oil is ready. 3Add 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. 4When 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. 5Allow the oil to cool completely, stain, and then store it in an airtight container in a cool place for up to one month.
