Homemade Crispy Shallots
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!
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 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
Calories: 55kcalCarbohydrates: 3gProtein: 0.5gFat: 5gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 148mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 2mgCalcium: 7mgIron: 0.2mg
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