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.

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.

Description

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.

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.

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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.

Notes

Fried shallots will keep 1-2 weeks at room temperature. To re-crisp, place them in a toaster oven or oven for 5-10 minutes.

Nutrition

Serving Size: 3 tablespoons
Calories: 104
Sugar: 2.4 g
Sodium: 77.1 mg
Fat: 6.8 g
Saturated Fat: 0.8 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 0.8 g
Cholesterol: 0 mg