Crispy Fried Shallots (Two Methods)

A baking tray with two different types of fried shallots.

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5 from 3 votes

Crispy Fried Shallots (Two Methods)

Fried shallots instantly enhance any dish they're added to with a delicious bit of crunchy, savory, onion flavor.

Prep Time10

Cook Time30

Course: condiment

Cuisine: Asian

Servings:

Calories: 55kcal

Author: Leigh Anderson

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.

Notes

Shallot Oil: 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.

Storing Instructions:

Fried shallots can be stored in an airtight container at room temperature for up to 3 days. If they lose their crisp, refresh them in a 350F oven for 3-5 minutes. Fried-shallot oil can be refrigerated in an airtight container for up to 1 month.

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