Crispy Fried Shallots Recipe

Slice the shallots evenly. Use a mandolin or slicer for a quick and tear-free process.

Lay the sliced shallots on paper towels. Sprinkle a little salt over them and let them sit for 4-5 minutes. Then, gently blot out the moisture with another piece of paper towel.

Choose your frying vessel such as a pot or a wok. Use enough oil to submerge all the shallots.

Add the shallots to the oil and pan before turning on the heat. Then, turn the heat to medium-high. You’ll notice vapors around the pan—that’s moisture escaping from the shallots. Starting with cold oil allows more moisture to escape, resulting in crispier shallots. Sprinkle some more salt at this stage.

Consistently stir and fry the shallots. Keep the heat on medium until the oil begins to boil. Then reduce the heat to low, stirring frequently to ensure even coloring. The vapor will start to lessen after about 20 minutes.

Remove the shallots when they turn golden. Scoop them out of the hot oil and spread them evenly on paper towels. For the best results, lay several pieces of paper towel on a cooling rack before spreading the fried shallots. At this stage, they won’t be very crispy yet.

Let the fried shallots cool completely. As they cool, they will become crispier. Use them right away or store them in an airtight container at room temperature.