Crispy Shallots Recipe
Crispy shallots are quick, golden, and crunchy. Slice, fry, and cool for a perfect topping for bowls, salads, and soups.
Serving Size 4
Equipment
- Chef's Knife or
Ingredients
- 8 small shallots peeled
- 1/3 cup neutral oil grapeseed, sunflower, or light olive oil
- fine salt to taste
Instructions
- Slice the shallots as thin and even as you can. A mandoline works well, but a sharp knife is fine if you slice consistently.
- Spread the slices on a paper towel and pat them dry. Removing moisture helps them crisp faster.
- Heat the oil in a wide pan over medium heat. Test with one slice. If small steady bubbles form around it, the oil is ready.
- Add the sliced shallots in a single layer. Stir gently so the rings separate and cook evenly.
- Fry until the shallots turn light golden, about 12 minutes. Remove them early because they continue to darken after cooking.
- Transfer to a paper towel to drain and season lightly with salt.
- Let them cool completely so they crisp fully before storing or serving.
Video
Notes
Serving Ideas
Use on grain bowls, salads, soups, tofu dishes, avocado toast, noodle bowls or roasted vegetables. Storage
Store fully cooled crispy shallots in an airtight container at room temperature for up to 2 to 3 weeks.
Use on grain bowls, salads, soups, tofu dishes, avocado toast, noodle bowls or roasted vegetables. Storage
Store fully cooled crispy shallots in an airtight container at room temperature for up to 2 to 3 weeks.
