Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they are indispensible. You may want to make double batches, as people have a hard time resisting the urge to snack on them. Strain the oil you used to fry the shallots and use it in other recipes or to fry more shallots. The strained oil, called shallot oil, will keep, refrigerated, for several weeks. The shallots should be used the same day they are fried.
Ingredients
Makes 1 cup fried shallots
Step 1
1. In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
Step 2
2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
Step 3
3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.
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Reviews (5)
Back to TopI had similar results to what others have said. The initial fry worked well, they were brown but not super crispy after about 8 mins at 275 (tough to maintain temp) but then I lost a lot of them with the second fry. They aren't kidding when they say 1-2 secs, it's not enough time to react so my first batch burnt to a crisp. The second batch I lowered with a kitchen spider and immediately took them out and that worked.
Mitzi
Toronto
5/27/2023
These shallots are like fries. The first frying cooks the outside, then off the heat, moisture from inside the shallot softens the outside --makes it soggy. the second frying crisps up the outside again and for longer. If you are afraid of exploding oil all over the place, add the shallots SLOWLY, one or two at a time until you are confident the oil won't go all over.
Anonymous
Louisiana
10/18/2021
I ended up frying these once for about 9 minutes at around 250 and they were quite brown and crispy. Did not need second fry. If oil is over about 250 when you initially drop the raw shallots in, oil does bubble up. Beware. Mandoline essential.
pkramer27
San Francisco
1/17/2021
I had absolutely terrible results. When the temp, was 275 F., I added the shallots for the first fry, the oil went up and over. A huge mess. The second fry was also terrible. When the thermometer read 350 F., I did the second fry and in just a few seconds, they were way too dark. I had to throw them away. In the future, I will stick to one fry and add the shallots over the sink.
Anonymous
Danville, CA
6/15/2020
Really delicious -- however, when i dropped the shallots in for the second time fry, the oil bubbled over into my stove top. It was a mess -- but tasty in the end. Also, it took way longer than just 1-2 seconds to get them to the crispy deep brown color. I just pulled them out with a bamboo spider strainer. Easier than the directions listed.
sfje
Richmond, CA
12/26/2015
I loved these with my prime rib! I found that the first fry leaves the shallots limp, so please don't worry. The second fry really crisps them up to the delicious level you are expecting. I will make it again to accentuate a delicious meal.
patriziap
Sudbury, ON
4/20/2014
