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These crispy fried shallots are easy to make and incredibly tasty! You’ll love these gluten-free and vegan shallots on casseroles, soups, vegetables, and proteins.
These fried shallots are an incredible addition to so many tasty recipes! Not only are they delicious, but they’re so simple to make and are ready in under 10 minutes.
Ingredients and Variations
- Shallots – sliced on the round, and separated before frying.
- Oil – suitable for frying. Avocado, vegetable, etc.
- Kosher salt – is optional, but it really brings out even more incredible flavor in these crispy shallots.
How to Use Crispy Shallots
They’re incredible on top of so many savory dishes like Cheesy Green Bean Casserole, Asparagus Casserole, Sage Sausage Stuffing, Cream Cheese Mashed Potatoes, Instant Pot Lentil Soup, Dry-Brined Chicken, Chinese Garlic Green Beans, and Gluten-Free Tomato Soup.
Frequently Asked Questions
They are the same concept but don’t taste the exact same. Shallots have a flavor that is a mix of a mild onion with a bit of garlic. They’re delicious but the flavor isn’t as strong as fried onions.
In U.S.-based grocery stores, you can purchase cans of fried onions. Almost all of those brands are breaded fried onions. If you’re gluten-free, these shallots will accommodate your dietary needs.
It only takes about 6-8 minutes before these crispy little shallots are ready.
If you are frying a large batch or using a really small saucepan, the frying time could take a bit longer. The thickness you slice the shallots will also impact the total frying time.
Remove the shallots from the pan when they are light golden brown. They will continue to cook/crisp while resting on the paper towels.
Allow them to fully cool and then store them in an air-tight container at room temperature for 3-5 days. They will last in the fridge for 2-3 weeks.
You can roast previously fried shallots in the oven for 10 minutes at 300F, or for 4 minutes in the air fryer at 330F.
Pro Tips/Recipe Notes
- Slice the shallots as evenly as possible for consistent frying. You can use a sharp chef’s knife or a mandoline. I aim for 1/16-1/8th of an inch.
- Take the extra step to separate the shallots before frying. This allows them to cook quickly, without getting overly fried.
- If the shallots are frying too quickly, reduce the heat.
- To prevent condensation from forming, allow shallots to cool fully before storing.
- Save the strained oil the shallots are fried in to use in homemade mayo, homemade salad dressings, or for roasting vegetables.
- Shallot oil will last for 2-3 weeks in the fridge.
More Delicious Recipes You’ll Love
Fried Shallots
Equipment
- Slotted spoon or wire skimmer/spider
Ingredients
- 2 cups shallots {~8 medium shallots}
- 1 cup oil {suitable for frying – vegetable, avocado, etc.}
- pinch of all-purpose flour or cornmeal
- pinch kosher salt
Instructions
- Line a large plate or small baking sheet with 2 layers of paper towels. Set aside.
- Slice shallots into rounds. Separate any pieces that are stuck together.2 cups shallots
- In a medium-sized saucepan heat oil over medium-high heat.1 cup oil
- Drop the smallest pinch of flour/cornmeal into the oil – if it sizzles, the oil is ready for frying.pinch of all-purpose flour or cornmeal
- Add the shallots to the hot oil. Stir with a large fork to keep them from clumping up.
- Continue gently stirring the shallots until they are a light golden brown (~6-8 minutes).
- Remove shallots using a large slotted spoon or a wire skimmer, letting them briefly drip excess oil back into the saucepan.
- Transfer shallots to the paper towels.
- Season lightly with kosher salt.pinch kosher salt
Notes
- Slice the shallots as evenly as possible for consistent frying. I aim for 1/16-1/8th of an inch.
- Take the extra step to separate the shallots before frying. This allows them to cook quickly, without getting overly-fried.
- Remove the shallots from the pan when they are light golden brown. They will continue to cook/crisp while resting on the paper towels.
- Allow them to fully cool and then store them in an air-tight container at room temperature for 3-5 days. They will last in the fridge for 2-3 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
