Crispy Fried Shallots
Crispy Fried Shallots have so many uses and are easy to make. Top burgers, add to salads and soups, use in green bean casserole, and more.
Servings: 4
Cost: 2.00
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.