How to Make Crispy Fried Shallots and Shallot Oil

5 from 2 votes

Only two ingredients and less than 20 minutes are needed to make these versatile flavor bombs that can elevate just about any dish!

Prep Time5

Cook Time15

Total Time20

Course: condiment

Cuisine: Asian, Taiwanese

Diet: Gluten Free

Servings: cup

Calories: 152kcal

Author: Edwina

Peel and slice shallots even and thin, about ⅛ inch (3mm), you will get about 1 to 1½ cup of sliced shallots.
Put shallot slices in a small pot, pour cold oil in the pot and cook it over medium heat.
Meanwhile, get the drainer, a plate lined with paper towel and a heat proof container for the drained oil ready.
Once it starts boiling, adjust the heat to medium low to low and continue to cook, stirring occasionally. Cook just until most of the shallots turn golden (see the picture in the post), then immediately remove the pot from the heat and drain the oil (save it for other usage).
Lay the shallots on a paper towel over a plate and sprinkle with a pinch of salt if using. Once it cools completely, it will become golden brown and crispy.
Put the crispy shallot in an airtight container and the shallot oil in a glass jar and store them in the fridge.

Try your best to cut the shallots even and thin, so the shallots can be cooked through at the similar time. A mandoline slicer would be helpful.
Depending on what shape you prefer, you can cut it along the grain or against the grain. Cutting along the grain takes almost double the cooking time when compared to cutting it against the grain.
The amount of oil depends on the actual amount of shallots you have, just make sure the shallots are all covered by the oil.
Don't leave the kitchen when you are frying shallots, it can turn brown very suddenly and if you are not paying attention to it, it will easily become too dark.
The shallots might not seem completely crispy when you drain, but the heat of the oil will continue to fry the shallots for a bit, turning the final product golden brown and crispy.
If you would like to make more, reuse the same oil to continue frying the next batch. If the oil runs low and no longer covers the shallots, then just add more.