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?
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Cheers! James & Elaine
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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