Fried Shallots
Published May 25, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound shallots, peeled
- 2cups vegetable oil
- Kosher salt
Nutritional analysis per serving (4 servings)
234 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 3 grams protein; 304 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mandoline, slice the shallots into 1/16-inch-thick rounds. Line a rimmed baking sheet with 6 layers of paper towels. Set a fine-mesh strainer over a large heatproof bowl or medium saucepan.
- Step 2
Combine shallots and oil in a medium saucepan or wok. Place over medium-high heat and cook, stirring frequently, until the shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until the shallots turn pale golden brown, 8 to 10 minutes longer. (The shallots will continue cooking for a brief period after draining, so do not allow them to get too dark.) Working quickly, pour the contents of the saucepan into the strainer. Save oil for another use, like stir-frying noodles or fried rice, or for using in marinades, or as the base of homemade chili oil.
- Step 3
Immediately transfer the shallots to the prepared baking sheet, spread them out into an even layer, and season with salt. Allow the shallots to drain, then carefully lift the top layer of paper towels and roll the shallots onto the second layer, blotting gently with the first. Repeat until the shallots are on the last layer of paper towels and mostly grease-free. Allow the shallots and oil to cool to room temperature, then store separately in airtight containers and refrigerate.
Private Notes
Comments
My favorite way to do fried shallots is to use America's Test Kitchen's cold oil method. You put the shallots and oil in a skillet. Turn on the heat. Once it starts sizzling you turn it down to medium. Let it cook until they're crispy. Simple and it works.
Microwave for 30 seconds can = burnt, bitter bits. Also skip the plastic wrap (unnecessary). Fill one cup glass measure (convenient handle, right depth/surface ratio) to 1/2 full with minced shallots plus neutral oil to cover (I like avocado oil). Microwave in 10 second bursts. The shallots will bubble as they release H2O. Go 1-2 bursts more till golden (not brown), they will continue cooking from internal heat. Drain on paper towels, blot as needed, salt lightly while still hot.
I adore these and put them on everything. The most important part of the recipe is to take them out several shades before the desired darkness. They take a while to start browning, but once they do, they will be done within minutes. I also quickly press out oil while they're draining, toss them so they separate again, then blot on paper towels in a bowl, then salt. They are amazing! I do large batches to make about a quart at a time because deep frying always does seem like a fair bit of work.
it took me abt 30 mins!
This worked perfectly and was super easy. I didn't bother with a mandoline, just sliced them as thinly and evenly as I could. You don't need to "stir constantly", just give it a stir every minute or so.
Made half the recipe. Why did shallots turn out soggy, not crispy? I used a mandoline as specified. After 10 minutes the oil was foamy and rising up the sides of pot.