Fried Shallots Recipe: How to Make Crispy Shallots at Home

Fried shallots are shallots (small purple alliums similar to onions) that have been thinly sliced and slowly deep-fried until golden brown and crispy. They're an incredible garnish for all kinds of foods and are indispensable in Thai and Vietnamese cuisines. You can also use the leftover shallot oil to flavor foods, make subtly shallot-flavored mayonnaise, or form the base of a salad dressing.

You can enjoy fried shallots sprinkled with kosher salt as a snack or use them to garnish a variety of dishes.

1. 1. Green bean casserole: Green bean casserole is a classic American dish typically made with store-bought fried onions. To elevate this favorite, use homemade fried shallots.
2. 2. Meatballs: Add flavor to meatballs by incorporating chopped crispy shallots into the ground meat.
3. 3. Sandwiches: Seared steak or ahi tuna sandwiches benefit from the crunch of homemade crispy shallots.
4. 4. Steamed greens: Try crispy fried shallots on steamed greens like bok choy, spinach, or gai lan (Chinese broccoli).
5. 5. Noodle salad: Serve crispy shallots on top of a bowl of bún, a Vietnamese rice noodle salad.

There are a few best practices for this easy, two-ingredient recipe.

1. 1. Use a mandoline. For the crispiest shallots, you'll need to slice your shallots super-thin. The easiest way to do this is on a mandoline, a handheld slicer that allows you to quickly achieve uniformly thin sliced shallots.
2. 2. Pay attention to the color of your fried shallots. Fried shallots can go from perfectly golden brown to burnt in seconds. Watch the pot carefully to see the shallots start to change color. When they are golden brown, pull them out.
3. 3. Use a neutral oil. Use a neutral oil like canola oil or vegetable oil as opposed to something flavorful like olive oil. Peanut oil is another great option because it has a high smoke point and does not develop off-flavors or colors during deep-frying.