The Best Crispy Fried Shallots

I have been sprinkling these crispy fried shallots on EVERYTHING lately. All you need is three simple ingredients to turn a basic shallot into a super addictive, crunchy, sweet and savory topping. This is my favorite way to elevate pastas, salads, and more!

My friends call me the Shallot Queen which is a badge I wear with pride. As a total onion hater until the age of like, 18, shallots were the gateway of the allium world that got me on good terms with onions. Still, shallots are my go-to, so when I tried them in place of crispy frizzled onions on homemade green bean casserole a few years ago, I became, to put it lightly, obsessed.

I now have a jar of these shallots on hand at all times, and they feel like a little treat when I sprinkle them on my morning eggs. They’re crispy, crunchy, salty, savory, and have just a touch of classic shallot-y sweetness. I highly recommend taking 30 minutes today to make them. Future you will be grateful.

My #1 pantry staple

When I tell you that I put these shallots on everything, it’s accurate. Yes, you can buy them at the store, but the homemade pan-fried version tastes so much better. This is how I learned how to make them when I was a student in culinary school, and it’s totally foolproof!

• The homemade version stays much crisper than the store-bought.
• You get to control the ingredients. No preservatives or too much salt!
• They’re honestly so easy to make. And much more affordable.
• They stay crispy for a few weeks so you can make them in advance.

3 things you’ll need

You only need three things to make these shallots! No flour or cornstarch required!

• Shallots – obviously lol. I prefer shallots that are a bit thinner in so they fry up evenly.
• Oil – canola or avocado are perfect for frying. You want something with a high smoke point. Don’t use olive oil or coconut oil, or the shallots will end up soggy.
• Kosher salt – always! I use Morton’s Kosher salt.

Slice the shallots

1. Peel the papery skin off the outside of the shallots.
2. If the shallots are particularly large our round, slice them through the root.
3. Then, place the flat side down and thinly slice the shallots.

You want the shallots to be about the thickness of a dime. Even thickness means consistent cooking! Use a mandoline if you want to make sure the shallots are the same thickness.

How to fry shallots

1. Start by evenly spreading the shallots in a shallow sauté pan. Fill the pan with just enough oil to cover the shallots.
2. Next, set the heat to medium-low. Use the tines of a fork to break up the rings and keep them from clumping together.
3. Fry the shallots until they are crispy and golden-brown.

Once the shallots start to turn light beige, they’ll cook quickly! Keep a close eye so they don’t burn.

4. Once the shallots are golden-brown, drain them through a fine-mesh sieve or use the tines of a fork to remove them from the oil.
5. Place the shallots on a paper towel to drain. Finish with a sprinkle of salt and enjoy!

Keep them from burning

These shallots can burn quickly if you don’t keep a close eye. But don’t worry, as long as you pay attention, making them is super easy! Here are a few tips to keep them from burning.

• Evenly slice the shallots. You want them to be a uniform thickness so they fry evenly.
• Fry them at medium-low heat. If the heat is too high, the shallots will get brown but will be soggy instead of crispy. Cook them low and slow for the best crunchiness.
• Stir the shallots. While they’re cooking, gently stir the shallots with the tines of a fork to evenly distribute them around the heat.
• Take them out sooner than you think. They will be light golden-brown when you pull them out, but they’ll keep cooking as they cool. I like mine to be a little extra “done” but that’s just my personal preference!

Store them in a jar

To store the shallots, place them in a jar or airtight container and store them at room temperature for about 2-3 weeks. After a few of weeks, they will start to soften and may taste a bit bitter from the oil.

Using the shallots

I honestly put these shallots on anything savory! For breakfast, sprinkle them over fried eggs or avocado toast. So good! I also love them on cacio e pepe, Brussels sprouts, deviled eggs, burgers, steaks, and pizza. Around the holidays, you can use them on top of green bean casserole instead of French-fried onions!

Save the oil

After you drain the shallots, let the oil cool completely and then store it in a jar. Not only can you use the oil for frying more shallots in the future, but it’s also great for cooking! Use it to roast veggies, make salad dressing, in stir fry, or as a finishing oil for soup, rice, pasta, or meat dishes.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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