THE BEST EVER

CRISPY FRIED SHALLOTS

A crunchy, simple, 3-ingredient topping for pasta, eggs, & more!

WHY YOU'LL 🖤 THESE SHALLOTS

- They're crispier & fresher than store-bought. - Only 3 ingredients! - So easy to make. - No cornstarch or breading. - Vegan & gluten-free.

THE INGREDIENTS

1. Shallots 2. Canola or avocado oil 3. Kosher salt

Yep, that's it! No cornstarch, flour, or preservatives. These fried shallots are the best.

01 SLICE & DICE

Start by slicing the shallots. You can do this by hand or with a mandolin, but you want them to be even thickness. They should be about as thick as a dime!

02 ADD OIL

Place the shallots in a shallow sauté pan. Add oil just until the shallots are covered. Set the heat to medium-low. 

03 FRY

Cook the shallots, stirring often, until they're golden brown. Drain the shallots and place them on a paper towel.

04 SALT

Sprinkle Kosher salt over the shallots while they're hot.

Once they're cool, store the shallots in an airtight container for up to 3 weeks.

HOW TO USE THESE SHALLOTS

- ON PASTA DISHES - AS A BURGER TOPPING - OVER FRIED EGGS - IN ROASTED VEGGIES - ON AVOCADO TOAST

WHY AREN'T MY SHALLOTS CRISPY?

To ensure crispy shallots, make sure you're cooking them low and slow. This will allow the shallots to crisp up without getting soggy or soaking up too much oil.

TIP!

Don't throw away the oil after you fry the shallots! The cooled oil is amazing for salad dressings, roast vegetables, stir fry, and finishing soups and meat dishes.

HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.