Crispy Fried Shallots – a delicious recipe with shallots, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In a small saucepan, heat the oil over medium-high until it registers 275u00b0F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
2
2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350u00b0F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
3
3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.
1061
kcal
Calories
120
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 2 cups thinly sliced shallots (about 4 large shallots), 2 cups canola oil.
Yes, Crispy Fried Shallots falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
