How to Make Perfectly Crispy Fried Shallots at Home

Name: Crispy Fried Shallots Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 3-4 large shallots, thinly sliced, widthwise into ⅛-inch thick rings (or use a mandolin); ¼ cup apple cider vinegar (or rice wine vinegar); 2 tablespoons water; ⅓ cup cornstarch; ¼ teaspoon salt; oil for frying- avocado oil, olive oil, coconut oil, etc.

Learn our secret for crispy, light, and super-flavorful fried shallots. Easy to make, use them as a crunchy topping for sides, soups, or anything that needs a little boost of texture and punchy flavor.

ceramic dish with fried shallots piled on plate.

I'm not going to lie: I've struggled for decades to get fried shallots just right - they were often greasy, soggy, or burnt. Then, during a cooking class in Penang, Malaysia, of all places, I finally learned the elusive secret! The chef there showed us a simple trick: toss the shallots in a light batter made from cornstarch, vinegar, and a little salt. The vinegar helps draw out excess moisture and softens their sharpness, while the cornstarch creates a thin, delicate coating that fries up beautifully crisp. Genious!

Why this works

Vinegar and cornstarch together solve the two biggest problems with fried shallots: excess moisture and uneven browning. The vinegar pulls out water, so the shallots crisp up instead of steaming or turning soggy. The cornstarch adds a micro-thin structure that helps them fry up evenly, with less oil – resulting in perfectly crispy shallots every single time.

What You’ll Need

ingredients for crispy shallots - small dishes of salt, vinegar, cornstarch, and oil, next to three shallots.

Shallots: Look for large shallots and slice them thinly into 1/8-inch thick rings. A mandolin works great for this!
Vinegar: I prefer apple cider vinegar or rice wine vinegar. The vinegar is key to drawing out excess moisture.
Cornstarch: Gives the shallots a delightfully crisp texture!
Salt: A little salt brings out the tangy, punchy flavor of the shallots.
Oil: Use avocado oil, olive oil, or coconut oil for frying the shallots.

How to Make FRied Crispy Shallots

1. Slice and separate the shallots. Use a sharp knife or mandolin to slice the shallots widthwise into 1/8-inch thick rings (about the thickness of a dime). Separate and spread out the rings using your hands or a fork.

2. Mix the batter. Gather cornstarch, vinegar, water, and salt in a medium bowl and whisk together. Add the shallots.

ceramic bowl with batter for frying shallots next to wood board of sliced shallots.

3. Soak the shallots. Toss well, letting soak for 15-20 minutes, tossing every 5 minutes until they begin to soften.

4. Fry the shallots. Bring a large non-stick skillet, wok, or cast-iron skillet to medium heat on the stovetop. Add a generous amount of oil. Using tongs, let any excess batter drip off the shallots, then spread them out into a single layer in the pan (you’ll need to work in batches). Sear for 5-7 mins, or until golden. Then use a spatula or tongs to flip the shallots and sear the other side. This side will fry more quickly, so keep your eye on the pan! Be mindful of the hot oil when flipping.

crispy shallots frying in oil in skillet.

5. Remove excess oil. Transfer the first batch of fried shallots to a paper towel-lined plate to drain off excess liquid. You may even wish to use a double layer of paper towels.

6. Cool. Let the crispy shallots cool completely before storing.

STORAGE

Line an airtight container with paper towels, then transfer the cooled shallots to it. Use a container that is large enough to spread the shallots out. Cover and store at room temperature on the countertop (don’t store in the refrigerator or they’ll lose their crisp). They’ll keep for one week!

Chef’s Tips

Slice evenly for consistent cooking. Uneven slices may result in soggy or burnt spots. A mandolin is the easiest way to achieve uniform rings.
Don’t skip the vinegar soak. The vinegar draws out moisture and mellows the shallots’ bite.
Fry in a single layer. Crowding the pan can trap steam and prevent browning. Give the shallots plenty of space in between each ring and work in batches.
Watch the second side closely. Once flipped, the shallots brown much faster. They go from golden to burnt quickly, so stay close and adjust the heat if needed.
Use medium heat. Avoid high heat or the shallots with scorch before they crisp. Too low of heat and they’ll absorb oil. Medium heat ensures the best crisp finish.
Cool completely before storing. Residual heat and steam can soften them. Spread the fried shallots out on a plate or tray and let them cool fully before storing.

Serving Suggestions

Add to noodles, stir fries, and rice dishes: Chicken Ramen, Curry Ramen, Thai Fried Rice, Celery Stir Fry, Broccoli Stir Fry, Vegetable Biryani, Char Kway Teow
Top your casseroles: Green Bean Casserole, Vegan Green Bean Casserole, Truffle Mac and Cheese, Vegan Mac and Cheese
Sprinkle over soups and stews: Sweet Potato Soup, Roasted Butternut Squash Soup, Potato Soup, Thai Fish Curry, Laksa Soup (Malaysian Coconut Curry Noodle Soup)
Add as a crunchy component to salads: Wedge Salad, Farro Salad with Beets, Grapefruit, Fennel and Avocado Salad
Garnish your baked potato: Best Baked Potato Recipe!

FAQs

What dishes use crispy shallots?

Crispy shallots are a common garnish in Southeast Asian cuisines (particularly Thailand, Vietnam, Malaysia), like noodle or rice dishes. However, you can also use them on casseroles or as a garnish to soups and salads. Think of them as a crunchy alternative to croutons or crispy bacon.

Are fried shallots the same as fried onions?

No. While similar, shallots are different from onions. Shallots are smaller and thinner, resulting in a more lightweight, crispy garnish. Fried onions tend to be thicker and are more common as an appetizer versus a topping.

What do shallots taste like?

Shallots are milder than onion flavor and offer a subtly sweet taste with a hint of sharp, aromatic flavor. When fried, they add a crunchy texture and punchy bite to your dish.

Crispy Fried Shallots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sylvia Fountaine | Feasting at Home
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 1 ½ cups 1x
Category: thanksgiving, side dish, condiment, christmas, holiday recipes,
Method: Fried
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Units Scale

3–4 large shallots, thinly sliced, widthwise into 1/8-inch thick rings (or use a mandolin)
1/4 cup apple cider vinegar (or rice wine vinegar)
2 tablespoons water
1/3 cup cornstarch
1/4 teaspoon salt
oil for frying- avocado oil, olive oil, coconut oil, etc.

Cook Mode Prevent your screen from going dark

Instructions

Prep shallots. Peel and thinly slice the shallots. Separate the rings with your fingers.
Batter. Mix cornstarch, vinegar, water, and salt in a medium bowl.
Soak. Add the shallots and toss, and let sit 15-20 minutes, tossing every 5 minutes, until slightly softened.
Fry. Heat a generous amount of oil in a large non-stick or cast-iron skillet, turn down the heat to medium. Using tongs, all the shallots (letting the batter drip off) in a single layer (you’ll need to do two batches) and sear until perfectly golden, about 5-7. minutes. Flip, and sear the other side. At this point, they will get dark a little faster, so don’t walk away.
Blot. Place on a large paper towel-lined plate, spreading them out while you cook the second batch.
Cool and Store. Once fully cooled, store them in a paper towel-lined container, spread them out, cover, and store at room temperature for up to a week.