Crispy fried shallots are a delightful addition to any dish. Their golden brown color and irresistible crunch bring a burst of flavor that elevates even the simplest meals. Learn how to make crispy fried shallots (and how to use them) with this simple recipe.
- 5 ounces shallots sliced thin into ring shapes
- 1 cup vegetable oil
- ¼ tsp pink Himalayan salt (OPTIONAL)
- Heat oil in a small saucepan, a wok, or skillet over medium heat. Adjust the amount of oil to have enough to cover the entire batch of shallot.
- Test the temperature of the oil by adding a shallot ring. If it starts sizzling immediately, the oil is ready. If it sinks to the bottom, the oil is not hot enough. If it turns brown too quickly, the oil is too hot.
- Add the rest of the shallots to the hot oil, ensuring they are spread out in a single layer. This allows them to cook evenly and become crispy. Fry them in batches if needed.
- Fry the shallots, stirring occasionally with a slotted or wooden spoon, until they turn golden brown and crispy. The cooking time usually takes about 5-8 minutes, depending on your stovetop and pans used. Adjust the heat to medium-low or as necessary to maintain a medium heat level.
- Once the shallots are golden brown, remove them from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain off any excess oil.
- Allow the crispy shallots to cool to room temperature. They will continue to crisp up as they cool. Strain the oil with a fine mesh strainer and save it for cooking!
- High heat will burn the shallots quickly. Medium to medium-low heat usually works best.
- A large skillet or saucepan will also not work well, as you'll need the deep slot for the oil to fry the shallot.
- Use a sharp knife to slice the shallots into thin rings. This ensures even cooking and results in crispy shallots with consistent texture.
- Constant stirring while frying the shallots helps them cook evenly and prevents them from sticking together.
- Adjust the heat as needed to maintain a medium temperature throughout frying. This prevents the shallots from burning or becoming too greasy.
- Strain and save the strained shallot oil for future use in salad dressings or Asian-inspired recipes. Store the cold oil in an airtight container in the refrigerator for up to a month.
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- Prep Time: 10
- Cook Time: 10
- Category: easy recipes, condiment
- Method: deep fried
- Cuisine: Thai
Keywords: fried shallots, Thai Garnish, Thai Fried Shallots, crispy fried shallots, fried onions, fried Shallots recipe, how to make fried shallot