Fried Shallots

Fried Shallots

Thin slices of shallot turn golden and crisp, ideal for topping rice, noodles, and soups.

Total 40 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Sliced shallots are simmered low and slow in oil until they shed moisture and crisp into golden curls, a technique common across Southeast Asian kitchens. The result is a crunchy, savory-sweet topping for congee, fried rice, or noodle soups, and the infused oil can be saved for cooking. Patience during frying is key to even browning without bitterness.

Ingredients

  • 1 pound shallots, thinly sliced into even rounds
  • 2 cups neutral oil, such as vegetable or canola
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt

Method

  1. Peel the shallots and slice into even 1/8-inch thick rounds using a sharp knife or mandoline. Separate the rings.

  2. Spread the sliced shallots on a paper towel-lined tray and let sit for 10 minutes to draw out excess moisture, then pat dry.

  3. Toss the shallots with the cornstarch in a bowl, coating evenly and shaking off any excess.

  4. Pour the oil into a 9-inch skillet or small saucepan and heat over medium heat until it reaches 300°F.

  5. Add the shallots to the oil in a single layer and reduce heat to medium-low. Fry, stirring frequently, until they turn pale gold, about 12 minutes.

  6. Continue frying, stirring constantly during the final minutes as the shallots deepen to golden brown, about 3 more minutes. Watch closely since they can burn quickly once they start browning.

  7. Immediately strain the shallots through a fine mesh sieve set over a heatproof bowl, reserving the flavored oil for other uses.

  8. Spread the fried shallots on a paper towel-lined plate in a single layer and sprinkle with salt. Let cool completely; they will crisp further as they cool.

  9. Store the cooled fried shallots in an airtight container at room temperature for up to 2 weeks.

Rate this recipe

★ 3.9 (1)

Fried Shallots

Sliced shallots are simmered low and slow in oil until they shed moisture and crisp into golden curls, a technique common across Southeast Asian kitchens. The result is a crunchy, savory-sweet topping for congee, fried rice, or noodle soups, and the infused oil can be saved for cooking. Patience during frying is key to even browning without bitterness.

40 min 16 oz 110 cal

Ingredients

  • 1 pound shallots, thinly sliced into even rounds
  • 2 cups neutral oil, such as vegetable or canola
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt

Method

  1. 1

    Peel the shallots and slice into even 1/8-inch thick rounds using a sharp knife or mandoline. Separate the rings.

  2. 2

    Spread the sliced shallots on a paper towel-lined tray and let sit for 10 minutes to draw out excess moisture, then pat dry.

  3. 3

    Toss the shallots with the cornstarch in a bowl, coating evenly and shaking off any excess.

  4. 4

    Pour the oil into a 9-inch skillet or small saucepan and heat over medium heat until it reaches 300°F.

  5. 5

    Add the shallots to the oil in a single layer and reduce heat to medium-low. Fry, stirring frequently, until they turn pale gold, about 12 minutes.

  6. 6

    Continue frying, stirring constantly during the final minutes as the shallots deepen to golden brown, about 3 more minutes. Watch closely since they can burn quickly once they start browning.

  7. 7

    Immediately strain the shallots through a fine mesh sieve set over a heatproof bowl, reserving the flavored oil for other uses.

  8. 8

    Spread the fried shallots on a paper towel-lined plate in a single layer and sprinkle with salt. Let cool completely; they will crisp further as they cool.

  9. 9

    Store the cooled fried shallots in an airtight container at room temperature for up to 2 weeks.