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Crispy Fried Shallots
This recipe for fried shallots is easy to make and extremely versatile—use the crispy shallots in green bean casserole, or to top a salad or fried rice.
👥 2 Servings🔥 Cook: 30 min👤 Molly Baz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●strainer
- ●saucepan
📝 Preparation Steps
1
Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice 8 small shallots, peeled, crosswise into rings on a mandoline (they should be about the thickness of a dime).
2
Place shallots in a medium saucepan and pour in vegetable oil to submerge, about 1¼ cups. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–⏱️ 25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast.)
Vegetable oil (for frying; about 1¼ cups)
3
Pour shallots into strainer to drain, then transfer to paper towels. Season with kosher salt and let cool. Reserve shallot oil for another use, like vinaigrettes, stir-fries, and soups. Do ahead: Shallots can be fried 5 days ahead. Store in an airtight container at room temperature. Editor’s note: This recipe was first printed in our April 2019 issue. Head this way for our favorite caramelized onions →
Kosher salt
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