Frizzled Shallots

Fried shallots are crispy, irresistible toppings you can make at home. These frizzled shallots are flourless and gluten-free: they taste deep fried even though they’re not, using a simple technique that takes only minutes. Sprinkle them over soups, stews, chilis, even sandwiches!

This is such an easy DIY home cooking project, I’m so excited to share it! I rarely fry anything, because the mess and time commitment is beyond my patience scope, lol.

That’s why this technique rocks. You’re frying the shallots in oil, sure, but there’s no batter involved. No deep-frying. Not even flour or cornstarch. Seriously easy. Here’s the scoop:

How to slice shallots

Shallots are weird little buggers, and come in sometimes challenging shapes and a frustrating peeling situation. Shallot bulbs often grow in clusters, and then within each bulb, an outer layer of brown skin can enclose two or more cloves, like a garlic bulb.

• First separate the shallot cloves. If you feel a bulb with your thumb and forefinger, you can tell if there are multiple cloves within the bulb. Sometimes the cloves can be separated with a little brute force; sometimes you’ll need to wedge a paring knife between them to separate them.
• Peel the shallot by cutting off the stem end. This will give you a fingerhold on the papery skin, which you can pull back. If the skin is stubborn, slice the clove in half lengthwise through the root end. Each half will peel easily from there.
• Slice the shallots very thinly. If your chef knife skills are soft, use a thin bladed paring knife. Or, better yet, use a mandolin, if you have one (watch those fingers – use the safety shield!). They do a bang up job in creating slices of even thickness.

You’re ready to go!

How to fry shallots without flour

You don’t need flour or cornstarch to create crunchy frizzled shallots. By starting the shallots in cold oil, they’ll boil off the moisture within (rather than seal it), creating a crispy exterior.

• Take a medium, heavy-bottomed saute pan and pour in vegetable oil to cover the bottom.
• Turn heat to medium-high, and add the shallots. Use a spatula spread them evenly within the oil.
• As the heat rises, the shallots will begin to bubble. This is the water evaporating away. Stir occasionally so that they don’t stick to the pan.
• When the bubbling subsides to a sizzle, reduce heat to medium-low, and watch the shallots.
• They’ll begin to take on color at this point, so keep an eye on things.
• When they’re golden, set a sieve over a heat-proof bowl, and pour the contents of the pan into the sieve. Transfer the shallots to a paper towel lined plate, blot the topside with a paper towel, and let cool. They’ll crisp up as they cool.

Fried shallots, with their crispy crunch and shoestring onion texture, are the perfect toppings for soups, stews, salads, and even sandwiches, and quick to make at home. No flour required!

Karen xo

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