Crispy Shallots
These golden, Crispy Shallots are the ultimate versatile topping for adding texture and a burst of savoury flavor to any dish. Whether sprinkled over soups, salads, rice bowls, or roasted vegetables, they bring a satisfying crunch and a hint of caramelized sweetness. Made with just two simple ingredients, thinly sliced shallots and vegetable oil. This quick and easy recipe delivers perfectly crisp shallots in only 20 minutes. A must-have addition to your kitchen arsenal, these crispy shallots are sure to elevate every meal!
Equipment
- mandolin
Ingredients
- 3-4 large shallots
- Vegetable oil (enough for frying)
Instructions
- Thinly slice the shallots using a mandoline for even pieces.
- Pour vegetable oil into a shallow pot, filling it about 1-2 inches deep. Heat the oil to 300°F (use a thermometer for accuracy).
- the sliced shallots to the hot oil. Stir continuously to prevent clumping and ensure even cooking.
- Once the shallots turn a light golden colour, quickly remove them from the oil with a slotted spoon or spider strainer.
- Place the fried shallots on a plate lined with paper towels to drain excess oil. They will continue to darken slightly as they cool.
- Sprinkle these crispy shallots on your favourite dishes and enjoy their savoury crunch!
Notes
- Oil Temperature: Keep an eye on the oil temperature. If it gets too hot, the shallots can burn quickly.
- Batch Cooking: Fry the shallots in small batches to avoid overcrowding, which can make them soggy.
- Storage: Once completely cooled, store the crispy shallots in an airtight container at room temperature. They’ll stay fresh and crunchy for up to 1 week.
- Reuse the Oil: The leftover frying oil can be strained and reused for cooking—its subtle shallot flavour can enhance other dishes.
- Add crispy shallots to sandwiches, burgers, or tacos for extra texture.
- Use them as a garnish for mashed potatoes or creamy casseroles.
- Toss them into fried rice or noodle dishes for a flavourful topping.
Tried this recipe?
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