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+ servings
Crispy shallots on a tray
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5 from 1 vote

Crispy Shallots

Homemade crispy shallots! Fry thinly sliced shallots in a light neutral oil until golden brown. In about 20 minutes, you will have the most irresistible, crunchy fried shallots, perfect for salads, green bean casserole, or finishing off grilled and roasted meats! You will never buy store-bought again! GF, DF, V
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Garnish, Salad
Cuisine: American
Keyword: fried onions, green bean casserole with crispy shallots, how to fry shallots
Servings: 4 servings
Calories: 388kcal
Author: Ari Laing


  • Saucepan
  • Spider skimmer or slotted spoon


  • 6-8 large shallots
  • ¾ cup grapeseed oil avocado oil, canola oil, vegetable oil, or other light, neutral oil


  • Slice the shallots. Using a sharp knife, peel then thinly slice all shallots into half moons about ⅛" thick.
  • Heat the oil. Add enough light, neutral oil (grapeseed, avocado, canola, or vegetable oil) to coat the bottom of a medium saucepan by about ½ - ¾". 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 350-375F 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.


  • Recipe can be easily scaled up or down depending on how many shallots you have/want to use. Just ensure there is about ½ - ¾" of oil coating the bottom of the pan and that most of the shallots are touching oil when they enter the pan. For larger batches, we recommend using a sauté pan instead of a saucepan.
  • Nutrition facts: please note that nutrition facts include all oil used. Under no circumstance will anyone be consuming all the excess oil once shallots are drained, so nutrition facts are likely much lower for the actual crispy shallots. 


Sodium: 5mg | Calcium: 14mg | Vitamin C: 3mg | Vitamin A: 2IU | Sugar: 3g | Fiber: 1g | Potassium: 125mg | Calories: 388kcal | Monounsaturated Fat: 7g | Polyunsaturated Fat: 29g | Saturated Fat: 4g | Fat: 41g | Protein: 1g | Carbohydrates: 6g | Iron: 1mg
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