Crispy Fried Shallots
This is not a quick fry. It is a patient process of dehydrating the shallot slices within the oil. Get this right, and you have the best possible garnish for soups, congee, or smashed cucumbers.
Consistency is your primary goal.
Uniform slices ensure the batch finishes at the same time; if pieces vary too much in thickness, the thin ones will burn before the thick ones crisp.
- Mandoline or very sharp chef's knife
- Small saucepan or wok
- Spider strainer or slotted spoon
- Wire cooling rack lined with paper towels
What goes in.
- 1/2 lbshallots, peeled
- 1.5 cupsneutral oil, such as grapeseed or canola
Fry from the bottom up
Add the shallots to the oil while it is still cold. As the oil heats, the shallots release their moisture slowly, allowing the sugars to brown evenly throughout.
The method.
Slice the shallots
Use a mandoline set to 1/16th of an inch. Aim for perfectly even rings. Keep the rings separated.
Combine
Place the sliced shallots into your saucepan and pour the oil over them until they are just submerged.
Heat gently
Set the burner to medium-low. Bubbles will form slowly at the edges. Maintain a steady, gentle simmer; do not let the oil reach a violent boil.
Agitate
Use your spider to gently stir the shallots every few minutes to ensure even browning. Keep them moving.
Watch the color
When the shallots turn a pale blonde, increase the heat slightly for 30 seconds to finish the crunch. Remove them immediately when they reach a medium-gold hue; they will darken further on the rack.
Drain and cool
Lift them out quickly with the spider and spread them across a wire rack. Sprinkle with a tiny pinch of fine salt while hot.
Other turns to take.
Garlic Version
Thinly slice garlic cloves and fry using the exact same cold-start method; they require slightly less time than shallots.
Aromatic Oil
Save the strained oil. It will be deeply infused with shallot flavor and works as a base for stir-frys or dressings.
When it doesn't go to plan.
If the shallots look dark brown in the oil, you have gone too far; take them out instantly or they will taste acrid.
Store in an airtight glass jar once completely cool. They lose their crispness if exposed to humidity.
Don't crowd the pan; if the layer of shallots is more than an inch thick, they will steam rather than crisp.
The ones that keep coming up.
Why are my shallots chewy instead of crispy?
The oil wasn't hot enough at the end, or you removed them from the oil while they still held too much moisture. They should be dry and brittle to the touch when finished.
Can I use olive oil?
Avoid extra virgin olive oil as its smoke point is too low and its flavor is too assertive. Stick to neutral oils.
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