The Best Fried Shallots
Perfectly golden brown, our crispy fried shallot recipe will become a staple for you to have on hand! They’re savory, crunchy, and fragrant without being greasy or overpowering. We like to make a big batch on Sunday and use them throughout the week whenever we need a little crunch. Sprinkle them over Oven Baked Ribs, Easy Dumpling Soup, and Citrus Chicken Rice Bowl with Ginger Jalapeño Sauce – to name a few, but the possibilities are endless. Our favorite part is that because they add a little pop of flavor and crunch to every meal (and look absolutely stunning), they seem like they’d be a lot of work, but this isn’t true. In less than 30 minutes, you’ll have a slightly salty, punchy, crisp garnish ready to devour.
Are Fried Shallots The Same as Fried Onions?
Shallots and onions, while in the same family of alliums, are not the same. Shallots are smaller and oblong in size, covered with a papery protective layer – similar to onions and with an inside similar to garlic cloves – and are delicate and slightly sweeter in flavor. Onions, on the other hand, come in a variety – from yellow or Spanish onions to white and red onions – and can be sharper and a bit stronger in flavor. Most times, you’ll see onions fried with a breading coating or caramelized, but in this fried shallot recipe, all you’ll need is 5 medium shallots, vegetable (or other neutral oil), and salt for seasoning. If you’re wondering what do fried shallots taste like, they’re deliciously crunchy and add a light yet complex, savory onion-esque flavor that will make you want to sprinkle them over everything.
How to Make Fried Shallots
Interested in how to fry shallots? Follow our step-by-step instructions for how to make the crunchiest, most delicious fried shallots below:
Slice the shallots! In order to avoid burning, slice the shallots thinly using a sharp knife. Pro Tip: save time by using a mandolin for equally crunchy shallots.
Heat the oil! You are basically making pan fried shallots rather than deep-fried, so you’ll want hot, glistening oil
Fry the shallots: toss the thinly sliced shallots into the pan – don’t worry if they clump up and become jammy – they’ll crisp up. One golden brown, fragrant and toasty, pull them out and lay onto a paper towel-lined plate. Salt immediately!
Reserve the remaining shallot-oil for another use. We love to add it to our mashed potatoes, roasted vegetables or salad dressings. Store in an airtight container for up to two weeks.
What Do You Eat With Fried Shallots?
Sometimes we eat them by the handful. Other times, we like to finish off all our dinners with them to make it extra fancy! We especially love them as a garnish for the holidays, like over these Crispy Shallot Mashed Potatoes or on top of homemade Green Bean Casserole. But we don’t stop there – crispy fried shallots are an amazing topping for salads like a Classic Wedge or Classic Cobb and soups such as Mushroom Stew or Black Bean Soup. You can add a satisfying crunch to almost anything, but some of our favorites are Sesame Garlic Ramen Noodles, Hoisin Glazed Pork Chops, Roasted Brussel Sprouts with Sweet Fish Sauce, and Thai Basil Beef. They’re a staple in Southeastern Asian cooking, and rightly so!
Tools You’ll Need For Frying Shallots
Slotted spoon or spider
Large plate
Airtight container for storing
Bulk Up On Alliums For An Extra Dose of Flavor!
There are SO many ways to enjoy onions, garlic, and shallots – they pack tons of flavor, and they’re super good for you too! Some of our favorite ways to enjoy:
Crispy Shallots on Everything!!
If you’re looking to spice up your garnishes, this simple recipe is for you! How did you use your crispy fried shallots? Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
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