Crispy Shallots

Shallots sliced ⅛ inch thin and fried in avocado oil at 275 to 300°F until golden, then salted while still hot. Just three ingredients, and the strained frying oil is worth keeping too.

Why You'll Love Crispy Shallots

It's three ingredients: shallots, avocado oil, and salt. Frying at 275 to 300°F keeps them from burning before they crisp, and salting them the second they come out of the oil seasons them all the way through, not just on top. The strained oil keeps for weeks and works in dressings or sautés.

Tips and Tricks

• A thermometer helps maintain the ideal oil temp for maximum crisp without burning.
• Even slicing ensures an even fry-don't skip the mandoline if you've got it.
• Don't overcrowd the pot. Fry in batches if needed.

Variations

• Add a smashed garlic clove or star anise to the oil while frying for subtle aroma.
• Finish with a pinch of five-spice or chili flakes for extra punch.

Substitutions

• Swap avocado oil for canola, grapeseed, or peanut oil.
• Use red onions if shallots aren't available-they'll still crisp beautifully.

Best served with

• Green bean casserole or mashed potatoes
• Congee, pho, or ramen
• Salads, grain bowls, or seared fish
• Fried rice, noodles, or eggs

How to Store Leftovers

• Store cooled shallots in an airtight jar at room temperature for up to 1 month. Keep infused oil separately in a sealed container (pantry or fridge) for 3-4 weeks.

Common Questions

Crispy Shallots

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Crispy, golden shallots slow-fried in avocado oil and seasoned while hot. They're the ultimate garnish. The infused oil is just as good.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 24 tablespoons

Course: Dressing/Condiment, Garnish

Cuisine: American, Californian

Ingredients Equipment Method Notes

Ingredients

  

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• 1 lb Shallots peeled and sliced ⅛ inch on a mandoline
• 2 cups Avocado Oil
• Kosher Salt to taste

Equipment

• Mandoline
• Small saucepan
• Slotted spoon
• Thermometer
• Paper Towels
• Airtight Jar

Method

 

1. Heat 2 inches of avocado oil in a medium saucepan over medium heat. A pound of sliced shallots is more volume than it looks, and they need room to move.
2. Line a baking sheet or plate with paper towels and set aside.
3. Once oil reaches 275°F, carefully add sliced shallots. Stir occasionally and maintain a temperature between 275-300°F.
4. Fry 10 to 15 minutes, stirring often. A pound of shallots is mostly water and all of it has to leave before they can go crisp, which is why this takes far longer than it looks like it should. They are done when the bubbling quiets and they are pale gold, not brown. Do not over-brown them or they will taste bitter, and they keep darkening on the towel, so pull them a shade early.
5. Use a slotted spoon or skimmer to transfer shallots to the paper towels.
6. Immediately season with kosher salt while still hot.
7. Let cool completely, then transfer to an airtight jar. Store at room temp for up to 1 month.
8. Strain and reserve the leftover shallot oil. Store in a jar and use for dressings, sautés, or drizzling.

Notes

Storage: Once fully cooled, keep the shallots in an airtight jar at room temperature for up to 1 month, they'll stay crisp as long as no moisture gets in. The strained frying oil keeps in a sealed jar in the fridge for a couple weeks and is great for dressings or sautéing.

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