How to Make Crispy Fried Shallots at Home

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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 recipe, learn all the tips and tricks on how to make fried shallots consistently every single time.

Prep Time5

Cook Time15

Course: Sauces & Seasonings

Cuisine: Chinese, Vietnamese

Diet: Gluten Free, Vegan, Vegetarian

Keyword: fried shallot recipe, fried shallots, how to make fried shallots

Servings: people

Calories: 9kcal

Author: Becca Du

Equipment

Ingredients

2 shallots medium size, thinly sliced, ~¼ cup
¼ tsp salt
½ cup vegetable oil see note 1

Instructions

Prepping the shallots for frying

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.

Frying the shallots

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 from step 3. Cool for 5-10 minutes before serving.

Notes

Vegetable oil substitutes. Substitute with grapeseed oil.
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.

Nutrition