Crispy Shallots. Crunchy, sweet, savoury, salty… crispy shallots are a delicious topping for almost any recipe!
DISCLAMER: Be careful while heating oil, especially on a grill. Use a thermometer to ensure the oil reaches the desired temperature before adding the shallots to the oil or the results will be greasy, not crispy.
Slowly add a shallots a few at a time to keep them from clumping and avoid the oil from boiling over the pan because of too much moisture.
Ingredients
- Vegetable oil
- Shallots
- All-purpose flour
- Salt and black pepper
INSTRUCTIONS
Heat vegetable oil in a skillet over medium heat, until a temperature of 350°F – 375°F is reached. Choose a pan that the oil covers ½” to ¾” of the bottom of the pan.
Add the flour to a small bowl and season with salt and pepper, to taste.
Coat the sliced shallots in the seasoned flour.
Carefully place the shallots in the hot oil, a few at a time to avoid clumps, then fry until golden brown.
Transfer the shallots to a paper towel lined dish then sprinkle with salt, to taste.
Serve immediately or store at room temperature in a food storage container, lined with a paper towel for up to two days.
Yield: 1 cup
A favourite way to enjoy these crispy shallots is to top them on Sizzlin’ Smokies with Kimchi and Pickled Veggies.
Watch the process video here.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Crispy Shallots
Ingredients
- 1½ cups vegetable oil
- 4-5 shallots halved and thinly sliced
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
Instructions
- Heat vegetable oil in a skillet over medium heat, until a temperature of 350°F – 375°F is reached. Choose a pan that the oil covers ½” to ¾” of the bottom of the pan.
- Add the flour to a small bowl and season with salt and pepper, to taste.
- Coat the sliced shallots in the seasoned flour.
- Carefully place the shallots in the hot oil, a few at a time to avoid clumps, then fry until golden brown.
- Transfer the shallots to a paper towel lined dish then sprinkle with salt, to taste.
- Serve immediately or store at room temperature in a food storage container, lined with a paper towel for up to two days.
- Yield: 1 cup
Video
Notes
Be careful while heating oil, especially on a grill. Use a thermometer to ensure the oil reaches the desired temperature before adding the shallots to the oil or the results will be greasy, not crispy.
Slowly add a shallots a few at a time to keep them from clumping and avoid the oil from boiling over the pan because of too much moisture.
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