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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 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.