Crispy Fried Shallots

These crispy fried shallots are an easy way to add golden color, delicate crunch and a subtle sweetness to almost any dish. Thinly sliced shallots are gently fried until deeply golden and crisp, then drained and seasoned with a little salt.

Use them as a topping for dips, soups, salads, burgers, noodles, sushi-inspired dishes or anything that could use a little extra crunch.

Ingredients

Crispy Fried Shallots

3 large shallots
2 cups neutral frying oil, such as vegetable or canola oil
½ tsp fine salt

Instructions

Peel the shallots and slice them very thinly into even slices. A mandoline works particularly well for this, but a sharp knife works too.
Pour the oil into a small, deep saucepan and heat over medium heat to approximately 160°C / 320°F.
Carefully add the sliced shallots to the hot oil. Fry for approximately 5–8 minutes, stirring gently from time to time so the slices cook evenly.
The shallots should become evenly golden brown and crisp. They will continue to darken slightly after being removed from the oil, so don’t wait until they are very dark.
Remove the fried shallots with a slotted spoon and transfer them to a plate lined with paper towels. Spread them out into a single layer.
Sprinkle with salt while they are still warm.
Allow the shallots to cool completely. They will become even crispier as they cool.

Notes & Pro Tips

Slice them as evenly as possible. Thin, uniform slices cook more evenly and give you crispier results.
Don’t overcrowd the pan. Frying in smaller batches helps the shallots crisp properly instead of becoming soft.
Watch them closely toward the end. Shallots can go from perfectly golden to burnt surprisingly quickly.
Remove them just before they look completely done. They continue to brown slightly from the residual heat after frying.
Save the frying oil. Once cooled, strain the oil through a fine sieve and store it for another use if it is still clean.
Use them just before serving. This helps preserve their delicate crunch, especially when adding them to a creamy dip.
For the prettiest topping, keep some of the shallots in longer, delicate strands rather than breaking them up completely. They create beautiful height and texture when piled on top of a dish.