Soups & Stews > Soup & Stew Garnishes > Crunchy Garnishes > Fried Onions

Crispy Fried Shallots

Elevate your soups and stews with these irresistibly crispy fried shallots. They add a delightful crunch and a burst of savory sweetness. This recipe provides a step-by-step guide to achieving perfect golden-brown shallots every time.

Prep Time
15 minutes
Cook Time
10-15 minutes
Servings
Yields about 1 cup
Ingredients
  • 4 large Shallots
  • 2 cups Vegetable Oil
  • 1/4 teaspoon Salt

Preparing the Shallots

Peel the shallots and slice them very thinly. A mandoline slicer works best for achieving even slices, but a sharp knife will do. Uniform thickness is crucial for even cooking and achieving maximum crispiness.

Soaking the Shallots

Place the sliced shallots in a bowl of cold water for about 10 minutes. This helps remove some of the starch, preventing them from clumping together during frying and contributing to a crispier result. Drain the shallots thoroughly and pat them dry with paper towels. The drier they are, the less the oil will splatter and the crisper they will become.

Frying the Shallots

Heat the vegetable oil in a medium-sized pot or deep fryer over medium heat (about 325°F or 160°C). The oil should be deep enough to fully submerge the shallots. Carefully add the shallots to the hot oil in batches, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy shallots.

Cooking to Perfection

Fry the shallots, stirring occasionally, until they turn a beautiful golden brown color. This usually takes about 10-15 minutes. Be careful not to burn them, as they will continue to darken slightly after being removed from the oil.

Draining and Seasoning

Use a slotted spoon or spider to remove the fried shallots from the oil and transfer them to a plate lined with paper towels to drain excess oil. Immediately sprinkle them with salt while they are still hot. This helps the salt adhere better.

Storing

Allow the fried shallots to cool completely before storing them in an airtight container at room temperature. They will stay crispy for several days.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and can vary based on specific ingredients and oil absorption.)
Calories: ~600
Fat: ~50g
Sodium: ~100mg
Carbohydrates: ~40g
Protein: ~5g

Other Considerations for Nutrition

These are fried and therefore high in fat. Use sparingly as a garnish. Consider using a healthier oil like avocado or coconut oil. Adjust salt to taste.

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FAQ

  • Can I use onions instead of shallots?

    While you can use onions, shallots have a milder, sweeter flavor that is preferable for this garnish. Yellow or white onions can be used as a substitute, but the flavor will be more pungent.
  • How do I prevent the shallots from burning?

    Monitor the oil temperature closely. Use a thermometer to ensure it stays around 325°F (160°C). Also, stir the shallots frequently during frying to ensure even cooking. Remove them from the oil when they are golden brown, as they will continue to cook from residual heat.
  • Why are my fried shallots soggy?

    Soggy shallots are usually caused by overcrowding the pot, frying at too low a temperature, or not drying the shallots sufficiently before frying. Ensure the oil is hot enough, fry in batches, and pat the shallots dry.