Crispy Shallots

Crispy shallots are a simple yet flavorful garnish that adds crunch and savory depth to countless dishes. Golden, salty, and irresistibly crisp, they’re easy to make at home and far better than store-bought.

Why You’ll Love This Recipe

You’ll love this recipe because it takes just a few minutes and turns humble shallots into a versatile topping. They’re perfect for sprinkling over salads, soups, curries, grain bowls, or roasted vegetables. Making them from scratch also means you control the flavor and freshness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shallots, thinly sliced (about 1/16-inch thick)
• Neutral oil (such as canola, vegetable, or peanut oil)
• Salt, to taste

Directions

1. Peel and slice shallots into thin rings or half-moons. A mandoline ensures even slices, but a sharp knife works too.
2. Place sliced shallots and oil in a small saucepan or skillet. Starting with cold oil helps them cook evenly.
3. Heat over medium, stirring often, for 8–12 minutes until shallots gradually turn golden brown. Watch carefully near the end to prevent burning.
4. Remove shallots with a slotted spoon and transfer to a paper towel-lined plate. Spread them out and sprinkle with salt. They will continue crisping as they cool.
5. Serve immediately or store for later use.

Servings and timing

Makes about 1/2 cup crispy shallots, depending on size.
Preparation time: 5 minutes
Cooking time: 8–12 minutes
Total time: 15 minutes

Variations

• Season with garlic powder, paprika, or chili flakes after frying for extra flavor.
• Toss with fresh herbs like thyme or rosemary while still warm.
• Use red shallots for a slightly sweeter flavor.
• Try frying thinly sliced garlic or leeks alongside for variety.

Storage/Reheating

Store cooled crispy shallots in an airtight container at room temperature for up to 1 week. To revive their crunch, reheat briefly in a dry skillet or air fryer for 1–2 minutes. Avoid refrigerating, as this makes them soft.

FAQs

Do I need to use a mandoline to slice shallots?

No, a sharp knife works fine—just try to keep slices thin and even.

What’s the best oil for frying shallots?

A neutral oil with a high smoke point, such as canola, peanut, or vegetable oil.

How do I know when shallots are done?

They should be golden brown. Remove them a bit early, as they continue to crisp after draining.

Can I make crispy shallots in advance?

Yes, store them in an airtight container and use within a week.

Why did my shallots turn bitter?

They were likely overcooked or burned. Remove them from the oil as soon as they’re golden.

Can I reuse the frying oil?

Yes, strain and store the oil—it will be infused with shallot flavor and great for cooking.

Are crispy shallots the same as fried onions?

They’re similar, but shallots have a milder, sweeter flavor.

Can I bake shallots instead of frying?

Yes, toss with oil and bake at 300°F, stirring occasionally, until crisp, though frying gives the best texture.

How can I make them extra crunchy?

Ensure slices are thin and cook slowly from cold oil to release moisture evenly.

What dishes go best with crispy shallots?

They’re great on salads, soups, stews, curries, noodles, rice bowls, or even burgers.

Conclusion

Crispy shallots are an easy, delicious way to add crunch and depth to any dish. With just a few ingredients and minutes of cooking, you’ll have a versatile garnish that elevates everything from weeknight meals to holiday spreads. Once you try making them at home, you’ll want to keep a jar on hand at all times.

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