David Tanis's Crispy Fried Shallots

By David Tanis

Total Time
25 minutes
Rating
5(330)
Comments
Read comments

These crispy shallot slices are fantastic sprinkled over chops and burgers, and just as good on salads or steamed vegetables. The trick is to start in cold oil and cook them slowly. They may be made several hours ahead, or even the day before. The flavorful cooking oil may be saved and used for other recipes.

Featured in: Get Them While They’re Green

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:About ¾ cup
  • 1cup vegetable oil
  • 3large shallots, peeled and sliced lengthwise about ⅛-inch thick
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

124 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 161 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.

  2. Step 2

    Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. (Save oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.

Ratings

5 out of 5
330 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

me

Can you freeze this for future use?

Dawn

I cooked this as described - perfect after 23 minutes. In a small pan, the oil almost covers the sliced shallots. I set my electric stove top to about 1/3 full heat. The oil began to sizzle after about 4 minutes. I adjusted the heat to maintain lots of small bubbles rising in the oil, but no spatter. I stopped when they were potato chip color. They darken fast in the last minute or two, so watch carefully to avoid bitterness. Delicious and addictive! Oil used for roasting potatoes - fantastic.

Christina

I did 5 shallots in a cup of oil and they came out superb!

RobinR

Yes, SeriousEats is the go to recipe for crispy shallots. It's more or less the same as this but with better and more specific directions. That said the high heat, the "two credit cards" slice, the time and constant attendance, and the draining are all critical. Alas I cracked the bowl I poured the oil into, wondering as I did whether I'd chosen a heatproof glass... and apparently not. So beware. I used a wok shaped Viking saute/omelet pan with high sides. Perfection.

EKL

I did this as directed and they really did not work -- just got dark, sticky, totally wet. I usually love David Tanis's recipes but this didn't work for me. I recommend Serious Eats recipe for fried shallots, which worked like a dream. It's the opposite approach -- high heat the whole time -- and they came out perfectly.

LK

Great recipe! 2 shallots, covered in olive oil. Cooked on med-low heat over gas - they bubbled gently. Took exactly 15 min. Don't leave them unattended; once they start turning brown, they will burn quickly!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.