How to Make Crispy Fried Shallots at Home

Fried shallots is an ingredient that is essential to many Vietnamese dishes. While it may be convenient to buy them at the store, it is so much more satisfying to make them at home. In this blog post, learn all the tips and tricks on how to make fried shallots consistently every single time.

I eat fried shallots on everything. This is not a joke. Not only do they elevate a dish with its flavor but they also provide texture to a dish. For dishes like banh cuon, it is absolutely an ingredient you must have. I personally like to buy my fried shallots at the store but from time to time, I like to make some at home. The benefit of making it at home is you can control the ingredients you use and how salty it tastes.

Ingredients, Substitutions & Adjustments

Fried shallots are made with shallots, neutral oil for frying, and salt for seasoning.

• Shallots – I used medium sized shallots for my fried shallots, so if you use smaller ones, make sure you use 3 or 4 shallots.
• Neutral oil – I used vegetable oil for frying. You can also use grapeseed oil.
• Salt – This ingredients really brings out the flavor of the shallots. Feel free to use more or less than the recipe specifies.

How to make crispy fried shallots

First, thinly slice shallots into even 1/16 inch pieces. Cover a baking sheet or plate with paper towels and spread the shallots out in an even layer. Sprinkle salt over the shallots and let it sit for 10 minutes. This will draw out any excess water. After 10 minutes, pat the shallots down with a paper towel. Transfer the shallots onto a plate and throw away the wet paper towels. Replace them with a double layer of paper towels.

Heat vegetable oil in a large pan over high heat. After 3-5 minutes, test the oil by adding a piece of the shallots to the oil. If there are consistent bubbles around the test piece, lower the heat to medium low and add the rest of the shallots. Stir the shallots continuously to ensure even browning. Not every part of the pan will be the same temperature. Some places will be hotter than others (aka hot spots), and shallots in those areas will brown more quickly.

Place a fine mesh sieve over a bowl. Once the shallots reach a light golden brown color, pour the shallots into the sieve. You want to take the shallots out when they are a shade slightly lighter than the color you want them to be. They will brown further as they cool. Transfer the shallots into the towel-lined baking sheet. Cool for 5-10 minutes before serving.

Tips on how to make the perfect fried shallots

These tips are essential for consistent fried shallots every time.

Make sure your shallots are evenly cut

This is such an important step. If you have a mandoline, I would highly recommend using it because this is the best way to ensure even pieces. I tried cutting the shallots in testing, and it’s impossible to get all perfect shallot pieces.

Use salt to draw out excess moisture from the shallots

Shallots naturally have a lot of water in them, so this step helps draw out as much water as possible. This step helps the shallots cook faster and seasons them.

Make sure your oil is not too high or too low

The best way to know if the oil is the right temperature is to test it out using some of the shallot. I would place a piece in the oil, and if you see an even stream of bubbles, the oil is ready.

Stir shallots constantly for even browning

Not every part of the pan will have the same temperature. Some parts will be hotter than others (aka hot spots). Shallots in those areas will brown quicker than in other areas.

When should I take out the shallots from the oil?

Once the shallots are a light golden brown color, take them out of the oil. You want them to be a shade or two lighter than where you want them to be.

How do you store fried shallots?

Store fried shallots in an airtight container at room temperature for up to a month. It is really important to store them in an airtight container so moisture from the air doesn’t get into the container. This will cause the shallots to go soft.

What can you do with leftover shallot oil?

Do not throw away the oil you use to fry the shallots. This is liquid gold. Use it as oil to cook food or in a salad dressing.

What can you eat with fried shallots?

I personally eat fried shallots on everything! The best thing I serve fried shallots on is banh cuon. In my opinion, you cannot have banh cuon without fried shallots. Other dishes I love to serve with fried shallots are chicken congee, chicken pho, and cha ca (Vietnamese turmeric fish).

Did you make this dish?

If you made this dish, I would love to see!

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