An essential part of our stocked pantry are shallots, shallots and more shallots. They’re like perfect portion sized mini-onion cousins that add a sweet flavor to almost everything. Fried shallots are especially tasty as a topping to salads, noodle dishes and just about anything that could use a flavorful, savory crunch.
If you like frying like we do, make yourself a batch. You’ll be pleased with your little fried treasures .
Print This RecipeFried Shallot Recipe
The Ingredients:
Shallots
Oil for frying (we prefer peanut oil, grapeseed oil, or corn oil)
(enough to fill your pan about 1/2-3/4″ deep)
The Process:
1. Trim the ends off the shallots, remove outer layer, then slice to your preferred thickness (no more than 3/16″.) As you near the prep completion, start heating up your oil over medium heat.
2. Add the shallots and fry.
If you gauged the oil temperature correctly, when you dropped the shallots in the oil, there was immediately a nice sizzle. If not, next time wait to get the oil hotter. Cool oil leads to soggy frying.
3. Stir occasionally to keep everything cooking evenly.
4. When they are a light golden brown, drain through a metal colander, catching oil in a bowl for future use. *Be careful here. They used boiling oil the defend the Medieval Castles for a reason. If you can’t comfortably pour the oil, scoop out the shallots with a slotted spoon, then deal with the oil after it cools.
5. Finish cooling shallots on paper towels to remove residual oils. Best used same day. Can keep for a week or so, but they quickly lose their crispness and become chewy.
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