How To Make Crispy Fried Shallots

It’s worth making your own crispy fried shallots at home as they are quite different to (and infinitely better than) the commercially-available ones.

Plus you end up with a pot of beautifully scented oil to use for stir-fries, dressings or deep-frying.

How long the shallots take to cook varies significantly (from around 5 to 15 minutes) depending on their moisture content, the type of saucepan you use, the heat and the amount of oil.

So let your nose, eyes and ears guide you rather than relying on specific timing (see video below).

Unlike fried garlic, add shallots to oil that’s already been heated, it should be hot enough that they don’t go soggy, but not too hot as they need to cook for long enough to get an even colour.

Stirring regularly allows steam to escape, helping ensure they stay crisp.

If you are buying crisp fried shallots, check the best-before date and store them in the fridge as they go rancid quickly.

About 180g whole red (Asian) shallots makes 1 cup fried shallots (about 49g).

You’ll also need:

vegetable oil
sharp cook’s knife
small heavy-based saucepan
wooden spoon
slotted spoon
paper towel

Here’s how to make crispy fried shallots (scroll down for a step-by-step video):

Peel red (Asian) shallots and slice finely.
Heat vegetable oil for deep-frying in a small heavy-based saucepan over medium–high heat.
Add shallots to the hot oil and fry until crisp and well-coloured, stirring regularly.
Once they start to colour, stir constantly as they darken quickly at that stage.
As soon as they’re crisp and well-coloured, scoop them out of the oil with a large slotted spoon and drain on a paper towel-lined rack.
When completely cool, store in a paper towel-lined zip-lock bag in the fridge.
Set oil aside to cool then strain it through filter paper or muslin and refrigerate to use for stir-fries or dressings.

Now you know how to make crispy fried shallots you can use them in warm beef salad, lemon-cured tuna & herb salad, gado gado, nasi goreng, Asian rice bowl, Vietnamese chicken rice soup, Thai hot & sour soup, tofu ria, deep-fried tofu with shallots & cumin.