Crispy fried shallots are like Calabrian chile paste and sambal—they make just about everything better. Use them to top fried rice, garnish a Thai-inspired mango salad, or swap them in for the fried onions in this green bean casserole.
While you can buy fried shallots at many Asian supermarkets, it’s easy and rather satisfying to make a batch at home. Getting crispy, not burned ones, requires a bit of technique and patience. Using a mandoline slicer ensures the cuts are even. Instead of dropping the sliced shallots into a saucepan of hot oil on the stovetop, you’ll start them in cold oil, guaranteeing every ring is perfectly caramelized throughout. Don’t step away from the kitchen while they fry. Stirring them often with a fork helps keep the rings separate; when they start to brown, stand by, they can go from golden brown to burnt in the blink of an eye.
While some recipes have you remove the shallots from the oil with a slotted spoon, we find a fine mesh strainer is easiest and creates less of a mess to clean up. Transfer the shallots to a large paper-towel-lined plate or baking sheet and seasoned them immediately. Hold on to that frying oil, too: Once cooled, it retains that cooked onion flavor and is an excellent condiment for salads, stir-fries, and more.
Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
Step 2
Place shallots in a medium saucepan and pour in oil to submerge. 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).
Step 3
Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use.
Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.
