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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!

Frizzled shallots on a plate

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:

Sliced shallots on a plate with a paring knife

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!

Steps for cooking frizzled shallots

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.

Frizzled shallots on a plate

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

Frizzled shallots on a plate
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Frizzled Shallots

Irresistible, crunchy fried shallots are so easy to make - no flour dredging required. The trick to start everything cold, and let the moisture within the shallots sizzle out until crispy.
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Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: fried shallots
Servings: 4
Author: Karen Gibson


  • vegetable oil (or other neutral oil)
  • 3 large shallots sliced very thinly
  • kosher salt


  • Cover the bottom of a medium saute pan with the oil. Add the shallots and even them out across the bottom of the pan.
  • Turn heat to medium-high. As the oil heats, the shallots will start to sizzle and bubble - this is the water in the shallots boiling out.
  • When the bubbling subsides, reduce heat to medium. The shallots will begin to turn golden. Keep a close eye on the shallots - when they move from golden to brown, it's time to remove them.
  • For easy straining, place a sieve over a heat-safe bowl, and pour the shallots and oil into the sieve. Transfer the shallots to a paper-towel lined plate, blot, and then let cool and crisp.


Fat: 55g
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

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