Fried Shallots and Shallot Oil
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup peanut oil
- 2cups (about 7 ounces) thinly sliced shallots, Asian or European
Nutritional analysis per serving (2 servings)
203 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 2 grams protein; 12 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
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oil in a wide, heavy skillet over medium-high heat, and line a plate with paper towels.
- Step 2
Test oil by tossing in a slice of shallot. When it sizzles, gently add remaining shallots and lower heat to medium. Shallots should bubble gently, not furiously. Stir often. After 5 minutes, if shallots have started to brown, reduce heat. They should slowly turn from translucent to golden to brown; the process should take about 15 minutes.
- Step 3
Transfer cooked shallots to lined plate with slotted spoon or tongs, shaking off excess oil. Blot with paper towel and let cool at room temperature for 5 to 10 minutes, until crisp.
- Step 4
Store shallots in an airtight container and use as a crunchy garnish or in salads. Strain oil to remove debris and store in a cool place in an airtight container; can be used for stir-frying or any another purpose.
Private Notes
Comments
You can use the same method to fry garlic (thinly sliced) to put in salads or topping stir-fries and curries.
This oil will change your life. I use a neutral grapeseed so I can put it in everything. First I cook whole garlic cloves at 225 until tender and golden, strain, freeze, throw in everything. Pile in the shallots. Cook on high and agitate the whole time. The oil hovers at 212 until all the water cooks out of the shallots. Then the oil temp. will climb quickly. Cut heat back, watch them like a hawk. I pull them off at 250, let 'em hang for a minute until color is just right, strain.
Read comments in”All Notes”. Helpful
This oil will change your life. I use a neutral grapeseed so I can put it in everything. First I cook whole garlic cloves at 225 until tender and golden, strain, freeze, throw in everything. Pile in the shallots. Cook on high and agitate the whole time. The oil hovers at 212 until all the water cooks out of the shallots. Then the oil temp. will climb quickly. Cut heat back, watch them like a hawk. I pull them off at 250, let 'em hang for a minute until color is just right, strain.
I didn’t have peanut oil so I substituted canola. Worked out pretty well — they are delicious. Wish I knew if refrigeration is required (for the shallots and remaining oil).
Advertisement