Crispy Fried Shallots
Delicately crispy, golden-brown shallot rings that are perfect as a garnish or flavor boost for soups, salads, and Asian dishes. These aromatic fried shallots can be made ahead and stored for days.
Ingredients
- •8 whole small shallots
- •1¼ cups vegetable oil
- •½ teaspoon kosher salt
Cooking Instructions
- 1.
Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
5 min
- 2.
Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20-25 minutes. (Keep an eye on them; once they start to brown they'll darken fast).
25 min
- 3.
Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use.
10 min
- 4.
Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.
1 min
