Crispy Shallots For Salads, Green Bean Casserole, & Meats
If you want to feel like a total pro in the kitchen, start making your own crispy shallots! I always make a double batch because I find myself putting them on everything—steaks, salads, even just snacking on them. The best part? The oil you used to fry them becomes this incredible, fragrant shallot oil that you can save to use in salad dressings or for sautéing veggies later. It’s a two-for-one kitchen win!
Servings: 4 servings
Calories: 388kcal
Ingredients
- 8 large shallots
- ¾ cup neutral oil such as grapeseed, avocado, canola, vegetable, or other light oil
Instructions
- Slice the shallots. Using a sharp knife, peel then thinly slice all shallots into half moons about ⅛-inch thick.
- Heat the oil. Add enough light, neutral oil to coat the bottom of a medium saucepan by about ½-¾-inch. This will vary depending on the size of your pan. This is a shallow fry versus a deep fry. Heat the oil over medium-high heat, until a temperature of about 350-375°F/175-190°C is reached.
- Fry the shallots. When the oil is hot, carefully add the shallots to the pan, being careful as oil may splatter. Cook, stirring every few minutes, until the shallots are golden brown.
- Drain the shallots. Remove shallots immediately with a spider, then transfer to a paper towel-lined plate to drain off excess oil. Sprinkle with a few pinches of Kosher salt while still hot. Serve immediately or store at room temperature in a tupperware lined with a paper towel until needed.
Notes
- Scaling: Easily scale up or down. Use enough oil to coat the pan by ½–¾ inch, ensuring most shallots contact the oil. For larger batches, use a sauté pan instead of a saucepan.
- Nutrition note: Nutrition facts include all oil used; actual intake will be lower once the shallots are drained.
Nutrition
Calories: 388kcal | Carbohydrates: 6g | Protein: 1g | Fat: 41g | Saturated Fat: 4g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
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