Crispy Fried Shallots! These little things are packed with a TON OF FLAVOR! Put them on burgers or add to salads and soups. They are a great gluten free substitute for the fried onions in green bean casserole. Once you see how easy these are, you’re going to find more and more reasons to make and use them.
Shallots. The fancy sounding member of the onion family that I often only seek out when a recipe calls for using them instead of onions. After making these my tune is changing. I have a reason to seek them out more often. Let’s get to making some fried shallots!
What are Shallots?
A shallot is a bulb and a member of the onion family. They are oblong and similar in color to red onions with their papery outside peel and reddish/purplish insides. Shallots have a milder flavor than onions with a small hint of garlic.
What are Fried Shallots?
Crispy Fried shallots are very popular in Vietnamese dishes. These crispy things are amazing. They are sprinkled over soups and salads and used as a garnish over main dishes.
The oil from the fried shallots is also useful. Strained shallot oil can be used for dishes like stir frys, vinaigrettes, in curries, or drizzle a little over soup as a garnish. To keep the shallot oil fresh, store it in the refrigerator.
Fried Shallot Recipe Notes
Fried Shallots are easy to make. I have some recipe notes and tips for you on making these yourself that I hope you find helpful.
- Slice the Shallots in about ¼” slices. This helps the shallots cook evenly. I used a mandoline for slicing them all to the same width. If you don’t have a mandoline, a sharp knife works too!
- Use a neutral oil with a high smoking point, such as canola or vegetable, for frying the shallots.
- Use a medium sized heavy pot such as a Dutch Oven or stainless-steel pot.
- Start your shallots in room temperature oil.
- Bring the shallots and oil up to temperature over medium-low heat.
- Don’t worry about separating the shallots into rings. As the oil heats stir every few minutes and the shallots will separate on their own into rings.
- Keep an eye on the shallots especially after 15 minutes or so of cook time. They can go from golden brown to over cooked in just a minute or two.
- Remove the shallots from the hot oil with a slotted spoon or spider.
- Season the shallots with salt while they are warm so the salt sticks to the shallots.
- Cool them completely before storing them in an airtight container. They will last a few days at room temperature.
- Strain/filter the oil used for the shallots and store in the fridge. Use the shallot oil for vinaigrettes, stir fries, and more.
- They are gluten free. No batter is needed at all!
Uses for Fried Shallots
Don’t let the Vietnamese background of these keep you thinking about Asian dishes alone. Here are some of the great ways to use the shallots.
- On top of burgers
- On top of soups
- In place of croutons in salads
- In meatballs instead of breadcrumbs
- They are a great gluten free ingredient instead of using those famous fried onions in your green bean casserole.
Ok, you now know they’re crispy, flavorful, gluten free, and most importantly easy to make. It’s time to put your frying skills to use.
Other Recipes to Check Out
- Garlic and Herb Dressing Mix – A Good Seasons Copycat recipe that has a ton of uses.
- Condensed Cream of Chicken Soup – A great soup substitute for and it’s gluten free.
- Condensed Cream of Mushroom Soup – Another soup substitute and gluten free as well.
- Parmesan Crisps – One ingredient for crispy goodness!
- Microwave Potato Chips – Make your own potato chips!
Crispy Fried Shallots
Ingredients
- 5-8 Shallots
- 1-2 cups Neutral Oil, such as vegetable or canola
- Salt, to taste
Instructions
- Peel shallots and cut into ¼” slices.
- Place sliced shallots in a medium sized heavy bottomed saucepan.
- Cover shallots with 1”-2” of oil.
- Heat oil over medium low heat.
- As the oil heats, stir shallots frequently to break them up into rings.
- As the oil heats and the shallots start frying, keep stirring and checking on the shallots every few minutes until they start browning. This takes about 20-25 minutes
- Once they start browning, keep a close eye on the shallots. They go from golden to over cooked in just a couple minutes.
- Once they shallots are golden remove them from the pot with a slotted spoon or spider.
- Place the fried shallots on a paper towel lined plate to absorb the excess oil and sprinkle with salt.
- Let shallots cool completely before storing.
- Shallots are best the day they are made but will last for a few days stored in an airtight container.
Notes
- I like using a mandoline for cutting the shallots into even slices.
- The shallots will break up on their own into rings as the oil heats and you stir them.
- Salt the shallots while they are hot.
- If you are filtering the oil for later use, filter the oil while it is still slightly warm. It is more fluid while warm.
