Description
A simple recipe for making crispy fried shallots at home, perfect for adding crunch to various dishes.
Ingredients
Scale
- 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