Crispy Shallots

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

Why You'll Love Crispy Shallots

Better than store-bought and endlessly versatile. Use them on everything, and don't toss that oil-it's a flavor bomb waiting to happen.

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-and the infused oil is just as good.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 20 minutes mins

Course: Dressing/Condiment, Garnish

Cuisine: American, Californian

Calories: 4181

Ingredients Equipment Method Nutrition

Ingredients

  

• 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 small saucepan over medium heat.
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 3-5 minutes, or until the shallots are golden brown and bubbling slows.
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.

Nutrition

Calories: 4181kcalCarbohydrates: 76gProtein: 11gFat: 436gSaturated Fat: 50gPolyunsaturated Fat: 59gMonounsaturated Fat: 308gSodium: 54mgPotassium: 1515mgFiber: 15gSugar: 36gVitamin A: 18IUVitamin C: 36mgCalcium: 168mgIron: 5mg

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