Crispy fried shallots are a fantastic way to add flavor and texture to many dishes. These crunchy little bits can elevate your meals, adding a sweet and savory twist that’s hard to resist.
This recipe addresses issues with achieving crispy texture and flavor balance in shallots commonly experienced in home cooking techniques.
I’ve faced my share of problems with soggy shallots before, which can be such a letdown. It’s all about getting that right texture, and I’m excited to share a method that keeps things crispy and full of flavor.
This recipe is quick and user-friendly, taking about 20 minutes in total. The shallots come out golden and crunchy, perfect for topping salads or soups. You’ll be thrilled with how simple it is to boost any dish with these delicious morsels.
If you’d like to try something different, check out my Pumpkin Cream Cheese French Toast for a tasty breakfast idea!
Table of contents
Why You Will Love This Recipe
- Crunchy Texture – The frying method ensures crispy fried shallots have a delightful crunch that contrasts beautifully with soft dishes like salads or soups, making every meal more exciting.
- Flavor Boost – Using shallots brings a mild and slightly sweet onion flavor that elevates your dishes. These crispy morsels add depth to everything from steamed veggies to grilled meats.
- Easy to Store – Once cooled and stored in an airtight container, these fried shallots maintain their freshness for weeks. This makes them a convenient topping for any meal, ready when you need an instant flavor kick.
- Quick Preparation – In just about 20 minutes, you can whip up a batch of crispy fried shallots that are ideal for weekend brunches or weeknight dinners without breaking a sweat.
Crispy Fried Shallots Onion Recipes
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 1½ cups 1x
- Category: Condiment
- Method: Frying
- Diet: Low Fat
Description
A simple recipe for making crispy fried shallots at home, perfect for adding crunch to various dishes.
Ingredients
- 3 to 4 large shallots, firm and dry with smooth skin
- 1/3 cup (40 g) cornstarch
- 1/4 cup (60 ml) apple cider vinegar
- 2 tablespoons (30 ml) water
- 1/4 teaspoon (1.5 g) salt
- Oil for frying, neutral with high smoke point (such as canola or vegetable oil), as needed
- Sharp knife or mandolin slicer
- Mixing bowl
- Frying pan or skillet
- Paper towels
- Airtight storage container
Instructions
- Step 1: Peel shallots and slice thinly and evenly using a sharp knife or mandolin. Uniform slices ensure even frying and consistent crispiness. Check for any papery outer layers and remove before slicing.
- Step 2: In a mixing bowl, whisk together cornstarch, apple cider vinegar, water, and salt until smooth. Add the sliced shallots into the batter, tossing well to coat each slice evenly with the mixture.
- Step 3: Allow the shallots to soak in the batter for 15 to 20 minutes. Stir every 5 minutes to ensure even coating. This soaking step is necessary to break down moisture and improve the crisp texture of the fried shallots.
- Step 4: Heat oil in a frying pan over medium heat until shimmering but not smoking. The correct oil temperature is crucial: too hot will cause burning, too cool leads to sogginess and oil absorption.
- Step 5: Carefully add coated shallots in a single layer without overcrowding the pan. Fry for about 5 to 7 minutes, gently flipping as they begin to turn golden brown. Smaller batches promote even cooking and consistent results.
- Step 6: Using a slotted spoon, transfer fried shallots to a paper towel-lined plate immediately. Press lightly with additional paper towels to remove excess oil. Removing this excess oil helps maintain crispiness and prevents greasiness.
- Step 7: Let the fried shallots cool fully at room temperature before storing. Storing while still warm can cause sogginess and loss of the desired crunchy texture.
Notes
- Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from moisture to preserve crispness.
- Refrigeration: Store in an airtight container lined with paper towels in the refrigerator up to 7 days. Ensure shallots are completely cool before storing.
- Freezing: Use a freezer-safe container or bag to store up to 3 months. Thaw at room temperature and gently reheat before use to restore crispness.
- Use a sharp knife or mandolin to achieve even thin slices for uniform frying.
- Maintain medium heat to avoid burning or sogginess; reduce heat after 2-3 minutes frying if burning occurs.
- Fry shallots in small batches spaced apart for even cooking and better results.
- Press the shallots lightly on paper towels immediately after frying to remove oil and enhance crispness.
- If shallots burn quickly, lower the oil temperature by reducing heat after a couple of minutes of frying.
- For soggy shallots, adjust frying time by 1 to 2 minutes, ensuring they are golden but not overcooked.
- If frying is uneven, reduce batch size and avoid overcrowding the pan.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Shallots: Look for firm, dry shallots with smooth skin. They add a sweet, mild onion flavor that really elevates the dish. Avoid soft or sprouted ones.
- Rice flour: A fine quality rice flour works best for a super crispy texture. It absorbs moisture well, so your shallots get that perfect crunch. Don’t use regular wheat flour.
- Cornstarch: This helps achieve extra crispiness as it absorbs moisture during frying. Make sure to use a good brand to avoid clumping.
- Oil: Use a neutral oil with a high smoke point, like canola or vegetable oil. This keeps your shallots from burning and allows for even frying.
- Shallots: Look for firm, dry shallots with smooth skin. They add a sweet, mild onion flavor that really elevates the dish. Avoid soft or sprouted ones.
- Rice flour: A fine quality rice flour works best for a super crispy texture. It absorbs moisture well, so your shallots get that perfect crunch. Don’t use regular wheat flour.
- Cornstarch: This helps achieve extra crispiness as it absorbs moisture during frying. Make sure to use a good brand to avoid clumping.
- Oil: Use a neutral oil with a high smoke point, like canola or vegetable oil. This keeps your shallots from burning and allows for even frying.
Recipe Tips
- If shallots burn too quickly, lower the oil temperature by reducing heat 2-3 minutes after starting to fry for more even cooking.
- If sogginess occurs, adjust frying time by 1-2 minutes to ensure shallots are crispy without being overcooked.
- For uneven frying, fry shallots in smaller batches, keeping them spaced to maintain even heat distribution and consistent frying results.
- If you’re unsure about crispiness, fry shallots until they lighten in color, around 6-7 minutes for the optimal texture before removing.
- When shallots cool, place them on paper towels immediately to absorb excess oil for improved crunch and freshness over time.
Serving Suggestions
Serve with jasmine rice or a fresh herb salad. Pair crispy fried shallots with grilled chicken or roasted vegetables for added flavor.
Use to make flavorful pho or as a topping on Asian-inspired noodle dishes. They also complement vegetable stir-fries and fried rice dishes nicely.
Top with soy sauce or a garlic chili sauce for extra kick. You can also sprinkle with fresh herbs like cilantro or green onions for freshness.
Recipe variations
- You can use sliced onions instead of shallots for a milder flavor while making crispy fried shallots. They require similar preparation and frying times for a crunchy texture.
- Add 1/4 teaspoon of smoked paprika or chili flakes to the batter for a subtle heat and smoky aroma that complements the crispiness of the shallots.
- Either avocado oil or peanut oil work well for frying; both have high smoke points and neutral flavors that prevent overpowering the shallots’ delicate taste.
- If making a larger batch, multiply the shallot slices by two or three and fry in separate batches to keep oil temperature steady and maintain crispiness. This pairs nicely with my Garlic Sauce for Pizza.
Save This Recipe!
How to Store?
To keep your crispy fried shallots fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from moisture to preserve crispness and texture.
Refrigeration: Place in an airtight container lined with paper towels in the refrigerator up to 7 days. Ensure shallots are completely cool before storing.
Freezing: Use a freezer-safe container or bag for up to 3 months. Thaw at room temperature and gently reheat to restore crispness before use.
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If you enjoyed this crispy fried shallots or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
