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Fried Shallots
These crispy shallots are easy to make and incredibly tasty! You'll love these gluten-free and vegan shallots on casseroles, soups, vegetables, and proteins.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Condiments, DIY
Cuisine:
Fusion
Keyword:
crispy fried shallots, crispy shallots, fried shallots recipe
Servings:
32
Author:
Sarah Cook - Sustainable Cooks
Equipment
Cutting Board
Knife
Mixing bowl
Saucepan
Dutch oven
Slotted spoon or wire skimmer/spider
Baking sheet
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
Serving:
2
tbsp
|
Calories:
73
kcal
|
Carbohydrates:
2
g
|
Protein:
0.4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.03
g
|
Sodium:
2
mg
|
Potassium:
49
mg
|
Fiber:
0.5
g
|
Sugar:
1
g
|
Vitamin A:
1
IU
|
Vitamin C:
1
mg
|
Calcium:
5
mg
|
Iron:
0.2
mg