The Easiest Way to Make DIY Crispy Fried Shallots

Joe explains how to make crispy fried shallots.

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[summerrose]

My family have been frying shallots all our lives for decades and our fried shallots keep for a couple of months in air tight container and stay crispy WITHOUT NEEDING TO FINISH DRYING EVEN FOR A SECOND IN THE OVEN. Why all the complicated process? Slice shallots thinly, fry over low medium heat until lightly golden and turn off the heat immediately. Strain the oil off and spread the fried shallots on paper towel. Leave to drain and cool on paper towel, around 15 mins. Store in air tigh container. Never had soggy fried shallots all these decades AND we live in a tropical humid climate.

[matthewbbenton]

Helen Rennie suggests salting the sliced shallots about an hour before frying, which seasons them more thoroughly than salting afterward. I’ve tried both ways, and it makes a big difference.

[jslezak]

Can't wait to try this...I've been doing low carb for 1 1/2 years now (80 pounds less weight) and this is a great way to have crispy shallots without the breading! Love ATK's recipes!

[MrStthebvious]

Made this following his directions. No mandolin, just cut with knife (uneven and too thick which added a little more frying time at high heat before it turned golden). 200° F. Turned out perfect, Thanks!

[lohiau]

I've been combining tips from numerous sources. Salting them prior to frying and letting them sit that way with paper towels to absorb the moisture for at least an hour, then frying, taking them out before gold turns to brown, and finally this oven trick at the end brought mine to perfection. The next day they were even better. I know its more complicated but it definitely made them ALL more crisp and none chewy (like before). Over time in storage they seem to dry out and crisp even more.

[Random-eems]

This crispy shallots can go well with yoghurt dips and spicy Rice based dishes like biryani and pulaos…..

[Torquemada.]

Great video, straight to the point with no bs. This is exactly what I want from a cooking video 👍can't wait to try making these at home

[josephreynolds]

So simple! Please share recipes and ideas for using the oil. How long will the oil last and how should it be stored?

[name.terrie]

Thanks for these instructions. It would be awesome to get specific ideas/recipes on using the oil.

[ManuGumi]

Wow, this is so different from what I'm used to. We coat the shallots with flour and deep-fry them. Most of the time they are used as a garnish for mashed potatoes. I can't wait to try this technique from the video

[ColleenHershon]

I made your crispy onions from the ATK Mediterranean cookbook which called for microwaving the sliced onions for 5 mins, then making sure they were very dry before frying in the oil. They came out great! But this recipe seems easier, so I'll try it.

[intz]

Like the host. Hope to see more of him. On the TV show?

[veevee]

Those shallots go well as a topping on Phillipine or Pinoy cooking, as well as Thai dishes 😍

[manelcaballeroperez]

I tried this and worked well. Some notes that you might find useful:
- You can cut thin pieces with a sharp knife and patience.
- Take the shallots out from the oil earlier than you think, they continue browning after taking them out of the oil.
- They go from slightly brown to golden brown very quickly
- Oven temp in Fahrenheit
- Held well in an airtight jar for future use!

[jwohrman]

ATK, please specify your temperature scale especially when it's a British voice calling out the temperature. At 200C these shallots would have been toast.

[DE]

HI America's Test Kitchen, Those Kyocera ceramic slicers are a godsend. But, if I'm honest, I'd rather just buy a bag of them from the Asian aisle of the supermarket for a coupla bucks :)

[vinh]

Serious eats microwave technique:

Combine sliced shallots or chopped garlic with a neutral oil like canola in a microwave-safe bowl, cook at full power for 5 minutes, give them a stir, and continue to cook in 1 to 2 minutes increments, stirring between each round, until they are lightly golden. At this point, carefully remove the bowl from the microwave, strain the oil into a heatproof container, and lay out your crispy bounty onto paper towels, giving them a sprinkling of salt

[kenjo]

I apparently have been doing it all wrong. I can’t wait to try this.

[jake]

Looks like those fried shallots and flavored oil were put over vichyssoise at the end of the video -- yum!

[Andy-nozl]

How should you store it? And how long will it store for?