Homemade Crispy Fried Shallots
These crispy fried shallots are totally addictive. I always have a jar on hand to sprinkle on salads, pastas, and basically everything else. All you need is three simple ingredients, and you have a crunchy, sweet and savory topping for all of your favorite dishes. They're the best!
Ingredients
- 4 large shallots, peeled
- 2/3 c canola or avocado oil
- Kosher salt, to taste
Instructions
- Using a mandolin or sharp knife, thinly slice the peeled shallots until they are about the thickness of a dime.
- Next, place the shallots in a shallow sauté pan and fill with just enough oil to cover (about 2/3 cup). Use a little more if you have to!
- Set the heat to medium-low. Then, cook until the shallots are deep golden-brown about 20-25 minutes. Stir often with the tines of a fork to separate the shallot rings. Keep an eye on the shallots, especially towards the end. Once they start browning, they will brown quick.
- Drain the shallots through a fine-mesh strainer or remove the shallots from the oil with the tines of a fork. Place the fried shallots on a paper towel to soak up any extra oil. Season with Kosher salt and let them cool completely. Store the shallots in an airtight container for up to three weeks.
Notes
If you prefer the shallots to be a lighter golden-brown, cook closer to 20 minutes. If you like a deeper fry (like me!), cook for closer to 25 minutes.
Reserve the leftover shallot oil in a jar for future frying or using in salad dressings, stir fry, and more!
Serving: 1Tablespoon, Calories: 12kcal, Carbohydrates: 1.9g, Protein: 0.3g, Fat: 0.5g, Saturated Fat: 0.1g, Sodium: 75mg, Potassium: 44mg, Fiber: 0.2g, Calcium: 4mg
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