Crispy Fried Shallots (Two Methods)
Fried shallots instantly enhance any dish they’re added to with a delicious bit of crunchy, savory, onion flavor. I go between two similar, but slightly varied techniques – each used for different applications – more on that below.
I’ve included two different fried shallot preparations in this one post. Though similar, each has their own particular culinary uses. The first method, popularized in Southeast Asia, especially Thailand and Vietnam, is made by combining thinly sliced shallots and (room temperature) oil in a pot. As the oil heats up the shallots begin to gently caramelize and transform into crispy, crunchy golden shallot “chips” that can be added to salads, soups, noodles, biryanis and so much more.
In the second preparation the shallots are sliced then dredged in flour before being fried in a pot of hot oil. The result is shatteringly crisp shallot rings coated in a light shell of batter coating. These “French Fried” style shallots are perfect for topping Green Bean Casserole, or adding an oniony crunch to cheeseburgers or steaks.
A byproduct of frying shallots (specifically South East Asian-style with no flour) is a savory, aromatic shallot-infused oil. This oil can be used for further frying, sautéing, drizzling over soups and stews or whisking into a delicious shallot vinaigrette. After frying your shallots, cool the oil completely then strain through a fine mesh sieve and store in an airtight container, in the refrigerator for up to one month.
Check out my recipe for: Warm Spinach Salad with Roasted Beets, Goat Cheese and Crispy Shallots.
Ingredients You’ll Need:
Recipe Step by Step:
First: Slice The Shallots
Both methods start exactly the same way, by slicing the shallots thinly and evenly. A mandolin gets the job done perfectly. Note: slicing the shallots unevenly can result in uneven cooking, leaving some of your shallots limp and under fried and others bitter and burnt. Peel the shallots then slice them crosswise into rings, about 1/8-inch or 2mm thick, approximately the thickness of a dime.
Method 1. Southeast Asian-Style (No Flour):
Transfer the sliced shallots to a small sauce pot then pour in the oil. Place the pot over medium heat and cook for 20-30 minutes. For the first 10-15 minutes you’ll want to stir the shallots occasionally every 5 minutes or so. It’s the last 5-10 minutes that are crucial. During this time the shallots can go from beautifully golden brown to burnt and bitter fast! You’ll want to keep a close, watchful eye on them as they cook, stirring frequently, almost constantly.
Once you see the shallots turm from a very light, pale color to a golden brown it’s time to get them out of the oil quickly. Turn off the heat and use a slotted spoon or spider to transfer the shallots from the oil to a paper towel lined tray. While they’re still hot, spread them out evenly, in a single layer and season lightly with salt. They’ll be soft and pliable as soon as they come out of the oil, don’t worry – they’ll crisp up once they’re cool. Once cool, they’re ready to enjoy.
Method 2. French Fried (Dredged in Flour):
Pour the oil into a small pot or sauté pan and place over medium-high heat. Transfer the sliced shallots to a bowl with flour and a generous pinch of salt. Use your hands to toss the shallots in the flour, gently separating the layers into individual rings. Test the oil temperature by dropping in one single shallot ring, if you see many, small bubbles form around the ring your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.
Working in batches, fry the shallots for 2 to 3 minutes or until golden brown, occasionally moving the rings around in the oil to keep them separated. Transfer to a paper towel lined tray and season lightly with salt.
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Culinary How-To’s
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Crispy Fried Shallots (Two Methods)
Ingredients
Southeast Asian Style (No Flour)
- 4 large shallots peeled
- 2 cups neutral oil
- salt
French Fried (Dredged in Flour):
- 4 large shallots peeled
- 1/2 cup all-purpose flour
- 2 cups neutral oil
- salt
Instructions
Southeast Asian Style (No Flour)
- Thinly slice the shallots crosswise into rings on a mandoline (they should be about the thickness of a dime). If you don't have a mandoline just use your sharpest knife and aim for even cuts.
- Line a small baking tray or plate with a few layers of paper towel. Combine the sliced shallots and neutral oil in a small saucepan. Place over medium heat and cook gently, stirring occasionally, for about 15-20 minutes (turn down heat if they seem to be coloring too quickly), until they gradually turn golden brown. Using a slotted spoon, transfer the shallots to the prepared tray. (Save the oil for another use – see notes section below.) Sprinkle lightly with salt. They will become crisp as they cool.
French Fried (Dredged in Flour):
- Thinly slice the shallots crosswise into rings on a mandoline (they should be about the thickness of a dime). If you don't have a mandoline just use your sharpest knife and aim for even cuts. Next, transfer the shallots to a medium-sized mixing bowl then add in the flour and a generous pinch of salt, toss to coat. As you're coating the shallots in flour, use your fingers to gently separate the individual rings.
- Line a small baking tray or plate with a few layers of paper towel. Heat the oil in a high sided sauté pan or pot, over medium heat. The oil should reach about 3-inches up the sides of the pan. Working in batches, fry the shallots for 2 to 3 minutes or until golden brown, occasionally moving the rings around in the oil to keep them separated.
- Using a slotted spoon, transfer the shallots to the prepared tray. Sprinkle lightly with salt. Repeat, as needed until all of the shallots are fried.
