A crunchy, golden topping that takes a number of dishes to the next level-crispy fried shallots are the secret weapon your kitchen needs. The final result? Perfectly crisp, flavour-packed shallots that add a savoury topping to everything from salads to noodles. Stick around, and I'll show you exactly how to make crispy shallots at home!
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Best Topping For (Almost) Anything
Homemade crispy shallots are the ultimate savoury garnish, adding crunch and flavour to just about everything. Here are some of the best ways to use them:
- Sprinkle over green bean casserole or green bean salad for extra texture.
- Use as a good substitute for crispy bacon on soups, salads, and sandwiches.
- Scatter on top of soups, like Carrot and Ginger Soup With Coconut Milk, for a contrast of crunch.
- Toss into Tofu Pad Thai or other noodle dishes from Asian cuisines for extra depth.
- Perfect burger topping - try them on a Banh Mi Burger for an irresistible upgrade.
- Try it over Asparagus with Bearnaise Sauce.
Ingredient Notes
Three simple ingredients for this crispy fried shallot recipe:
- shallots: we used banana shallots, a.k.a. echalion shallots, but regular shallots will work just as well.
- salt: to season as well as draw moisture out for that crispy texture after frying.
- neutral oil/ frying oil: we used vegetable oil (canola oil) but olive oil (not extra virgin), sunflower or avocado oil will work too.
Find the ingredient quantities and detailed instructions in the recipe card at the bottom of the post.
Step-By-Step Method
1. Peel and slice shallots very thinly crosswise using a sharp knife or a mandoline slicer.
2. Place them in a colander or a fine mesh strainer, sprinkle with a pinch of salt and mix well with your hands, so that the shallots separate into individual rings. Set them aside for 10 minutes for the salt to draw moisture out.
3. Spread the thin rings onto a piece of kitchen towel, then place another sheet of paper towel on top and dab the shallots gently to remove extra moisture.
4. Heat oil in a shallow pan or frying pan. To test if the oil is hot enough, drop one piece of shallot in and, if lots of small bubbles form around it immediately, it is ready.
5. Drop the sliced shallots into the hot oil, and stirring little and often allow them to fry for 3-5 minutes over medium heat, until medium golden brown (they will not feel crispy in oil, and they will continue to darken after you take them out, so don't leave them in too long). Cooking time will depend on the temperature of the oil as well as the thickness of the shallot rings.
6. Using a slotted spoon, remove the fried shallots from the oil onto a paper towel-lined plate to absorb excess oil.
7. Leave the shallots to cool down to room temperature and crisp up in a dry place.
Important Tips For Best Results
Making crispy shallots is easy, but a few missteps can leave you with burnt bits or greasy rings. Here are a few tips to make them perfect the first time:
- Don't use high heat-your shallots will burn before they have a chance to crisp up, leaving a bitter aftertaste.
- Cold oil won't work either-if the oil isn't hot enough, the shallots will soak up too much oil and turn greasy instead of crispy.
- Keep a close eye on them-they can go from golden to burnt in seconds!
- Take them out a little earlier than you think-they'll keep darkening as they cool.
- They won't feel crispy in the oil-but don't panic! They crisp up as they cool down.
Storage
Made a big batch of crispy shallots? Good call! To keep that crispy texture, store them in an airtight container at room temperature for up to a week. If they start to soften, spread them in a single layer (give them space) on a baking sheet and give them a few minutes in the oven.
More Savoury Topping Ideas
Looking for more ways to add crunch and flavour to your meals? Here are some savoury toppings that will take your dishes to the next level!
Homemade Crispy Shallots
Equipment
- Paper Towels
- Shallow Pan or Frying Pan
- Slotted Spoon
Ingredients
- 3 shallots we used banana shallots, a.k.a. Echalion shallots
- ¼ teaspoon salt
- 150-200 ml (¾ cups) neutral oil we used vegetable oil
Instructions
- Peel your shallots, and slice them very thinly crosswise.
- Place them in a colander, sprinkle with salt and mix well, so that the shallot rings separate from each other. Set them aside for 10 minutes for the salt to draw moisture out.
- Spread the shallot rings onto a piece of kitchen towel, then place another sheet of paper towel on top and dab the shallots gently to remove extra moisture.
- Heat oil in a shallow pan or frying pan. To test if the oil is hot enough, drop one piece of shallot in and, if lots of bubbles form around it immediately, it is ready.
- Drop the sliced shallots into the hot oil, and stirring little and often allow them to fry for 4-5 minutes over medium heat, until medium golden brown (they will not feel crispy in oil, and they will continue to darken after you take them out, so don't leave them in too long).
- Using a slotted spoon remove the fried shallots from the oil onto a plate lined with paper towels to absorb excess oil.
- Leave the shallots to cool down and crisp up in a dry place.
Video
Nutrition
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