Crispy Shallots (Why is No One Salting Them Ahead?)

Crispy Shallots
Why is No One Salting Them Ahead?

Mandoline (this one is cheaper than the one I use in the video and works just fine):

160 g sliced shallots
2 tsp Diamond Crystal Kosher Salt (use 1 tsp for other salt types)
about 1.5 cups (325g) neutral oil, like canola or grapeseed

Put shallots into a bowl, sprinkle with salt, toss, let sit for 1 hour.
Dry shallots on paper towels.
Combine oil and shallots in a pot and set over medium-low heat. Bring to a simmer and cook stirring occasionally for 15 min. If you see any browning, lower the heat.
Turn up the heat to medium-high and cook stirring often until almost as brown as you want them to be. Pour through a fine mesh sieve set over a heat proof bowl and spread on a paper towel. Cool completely and store in an airtight container at room temperature.

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[CaptainDooDoo-ans]

Yum! These are going immediately on top of my chocolate cake!

[h.collier]

"Trust me on this one" ? I think I would trust you on ANYthing in the kitchen. Just found you a couple weeks ago.. love your videos! The caramelized onions lesson was nothing short of youtube food-porn! (and I mean that in the most respectful way possible. ) Your down-to-earth approach and logical explanations ring true to my ears. You cut through a lot of the hoity toity Internet food snobbery and give your personal experiences and truths that comes from years of training and dedication. Thank you for doing what you do. Please keep doing it!
Sincerely,
Your newest big fan.

[hannahbalcera]

My vietnamese landlady gives me this from time to time, its really good. Shes 70 yrs olds and she saids she sometimes use small red onions if she cannot find shallots and does it everytime there is a sale. I cannot taste the difference. The only thing different that she does is she doesnt pat it dry before frying but she air it out in the sun for a few hours.

[quaxenleaf]

Had some shallots left in the cupboard - followed your instructions to a T, and they came out wonderfully! I now have a new addition to my burger ingredient arsenal— perfect with bacon and green Chile hamburgers!

[MHarenArt]

I made them! I bought a little box of 6 large shallots and was going to freeze or dry the, but decided to do this instead. They are wonderful! I had some on top of my garlicky, buttery seared steak, and put some on top of my salad. Glad I gave them a try!!! Thanks for sharing.

[paulpyatt]

How refreshing to hear a well spoken and extended vocabulary from a Tuber. Well done Helen.

[philt]

I could listen to Helen talk about food all day.
I’m making these for sure.

[melissakent]

Thank you. I am now a salt before frying fan. You are wonderful!

[rusmeinzer]

Helen, thank you for the guidance on crispy shallots. My first try they went from beautiful golden to black in seconds.
Second try went well and everyone loved them on top of my spetzlae. .

[earfdae]

"This is cake, not a sidewalk in winter..." :D XD

[tonyg]

Hello Helen, just wanted to say as a pro cook of 25 years, your videos are so well made so informative and a simply a pleasure to watch. Crispy shallots, I learned the exact same technique you just showed from a thai cook I had the pleasure of working with in london. We used to salt them before as well. Delicious and almost everyone loves them. Lets just hope they dont find their way on to some chocolate cake or some other silly Keep on

[akashkariwal]

apart from south east Asian cooking, crispy shallots are also used in Indian cooking, they are called onion burrista and are one of the most important flavour profiles in dishes like biryanis, and their paste is used in Lucknow style kebabs

[TheShadowShogun]

"Not a sidewalk on just killed me

[trevorbromley-palmer]

Helen, watching your videos is pure joy, educational and fun. Thanks for taking the time to share your amazing knowledge and skill in the kitchen.

[songbird]

I'm late to the party here, but I'm seconding what you've heard about brining fries before deep frying. The best I've ever made and had both were parboiled with salt and baking soda to help dehydrate the outside slightly, then agitated to provide a fluffier outer layer. Serves to make an absolutely delightful fry - and works just as well for roasting.

[jayfog]

After looking at several crispy shallot recipes, I decided to make yours. ( I also have made many of your sous vide recipes as well) It just seemed to make the most sense to salt the shallots in advance . I made them today and they came out incredibly good, a bit labor intensive but well worth it! Thanks for a great recipe!

[AkuFruchter]

Your method is the best for fried shallots. Love your presentation and all your recipes. ❤

[matchx]

My motto - keep things simple especially after experimenting with the starch and salt. Shallots, oil, microwave 💪

[steixeirajr]

This is perfect! I use it to top my Mujaddara, and it works like a charm. I love your channel (I’ve seen A LOT of your videos and learned so much! Thank you!

[tf]

I just made these tonight. What a great recipe. I will be making them regularly. Thanks for being you, Helen!!