David Tanis's Crispy Fried Shallots
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About ¾ cup
- 1cup vegetable oil
- 3large shallots, peeled and sliced lengthwise about ⅛-inch thick
- Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
124 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
- Step 2
Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. (Save oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.
Private Notes
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Cooking Notes
me
Can you freeze this for future use?
Dawn
I cooked this as described - perfect after 23 minutes. In a small pan, the oil almost covers the sliced shallots. I set my electric stove top to about 1/3 full heat. The oil began to sizzle after about 4 minutes. I adjusted the heat to maintain lots of small bubbles rising in the oil, but no spatter. I stopped when they were potato chip color. They darken fast in the last minute or two, so watch carefully to avoid bitterness. Delicious and addictive! Oil used for roasting potatoes - fantastic.
Christina
I did 5 shallots in a cup of oil and they came out superb!
Simone
Easily scaled, used 1/4 c canola oil to 1 large shallot. Medium heat, maybe 20 minutes.
denise
Allow at least thirty minutes
Meg
Wow, it took a lot longer than 15 minutes. Electric stove burner. Be patient.
Ann
I've made this several times and have found that getting the heat level right is critical. Last night I had the heat very low, and it took much longer for the shallots to brown. In the end they were caramelized and very limp, not crisp. They were delicious, but not what I was trying for.
RobinR
Yes, SeriousEats is the go to recipe for crispy shallots. It's more or less the same as this but with better and more specific directions. That said the high heat, the "two credit cards" slice, the time and constant attendance, and the draining are all critical. Alas I cracked the bowl I poured the oil into, wondering as I did whether I'd chosen a heatproof glass... and apparently not. So beware. I used a wok shaped Viking saute/omelet pan with high sides. Perfection.
EKL
I did this as directed and they really did not work -- just got dark, sticky, totally wet. I usually love David Tanis's recipes but this didn't work for me. I recommend Serious Eats recipe for fried shallots, which worked like a dream. It's the opposite approach -- high heat the whole time -- and they came out perfectly.
LK
Great recipe! 2 shallots, covered in olive oil. Cooked on med-low heat over gas - they bubbled gently. Took exactly 15 min. Don't leave them unattended; once they start turning brown, they will burn quickly!
peggyk
The best and easiest recipe for fried shallots. But never leave them unattended! We used them on our homemade green bean casserole.
James
No mention of the fry temp. What should I bring my oil up to? "Medium heat" is meaningless as every stove is different.
Chapel Hill Jill
In a cast iron cool skillet, I followed directions exactly. Had never attempted fried shallots, but inspired by fellow commenters from Melissa Clark’s Grilled Salmon Salad, I agree that these were a superb topping indeed!
Marilyn
Came out perfect! Good to know you can use the oil afterwards.
denise
Allow at least thirty minutes
akshay
I used grape seed oil and after 15 minutes my shallots were burnt. Maybe it was the oil or I cut them too thin, but seems at odds with other comments on here
buffy
Excellent - it did take about 20 minutes or so.
Gale S
We fried at 275 degrees. It went from golden to dark brown in a flash! Be careful! Very crispy!
phil
Would coating with a corn starch or lightly with flour help?
Sonja
Followed recipe and cooked sliced shallots for 28 minutes and drained-they were light golden brown. Drained and waited for them to crisp up. They never got crispy--had a good flavor but were soggy. Very disappointed.
Simone
Easily scaled, used 1/4 c canola oil to 1 large shallot. Medium heat, maybe 20 minutes.
Elizabeth
I did 5 shallots in a cup of oil and they came out superb!
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