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Learn how to make perfectly crispy fried shallots with just three ingredients and one pan — an easy topping for soups, salads, noodles, and more.
Crispy, golden, and irresistibly savory — fried shallots make everything better. 🧅✨
These crunchy little gems are one of my favorite ways to add a pop of flavor and texture to just about any dish. Whether sprinkled over soups, salads, grain bowls, or casseroles, they instantly elevate a recipe with minimal effort. And the best part? They’re surprisingly easy to make at home with just a few ingredients and one pan.
This quick recipe walks you through how to fry shallots until they’re perfectly golden and crispy, with plenty of tips below to help you get the perfect crunch every time. I’ve also included a few fun flavor variations below if you’d like to mix things up a bit. (I’m especially partial to the coconut-lime version!) However you season them, you’re totally going to be wanting to sprinkle these crispy shallots on everything.
Tips for Frying Shallots
Want to guarantee perfectly golden, crispy shallots every time? Here are 5 helpful tips to keep in mind:
Slice evenly. Uniform slices are key to even frying — I recommend approximately 1/16-inch thick. A mandoline makes this easiest (with a cut-resistant glove for safety!), but a sharp knife can work just fine too.
Start in cold oil. Adding the shallots to cold oil and heating them gradually helps draw out moisture and ensures more even browning without burning.
Stir regularly. Frequent stirring helps the shallots cook evenly and prevents clumps from sticking together or scorching on the bottom of the pan.
Watch closely at the end. The last few minutes of cooking go fast. Once the shallots begin to brown, they can go from golden to burnt quickly, so remove them from the pan just as they turn golden brown. They’ll deepen in color as they cool.
Don’t skip the drain and salt. Spreading the shallots out on a paper towel helps them to drain off any excess oil and crisp up properly. A light sprinkle of salt while they’re still warm boost the flavor. (I love the extra crunch of flaky sea salt!)
Recipe Variations
Here are five of my favorite variations on this crispy shallots recipe if you’d like to change up the flavor to pair with different dishes:
Garlicky shallots: Add a few thinly sliced garlic cloves to the pan in the last 2-3 minutes of cooking. Just be sure not to add the garlic too early, since it browns (and burns) faster than shallots.
Spiced shallots: Add a pinch of ground cumin, smoked paprika, curry powder, or chili powder to the oil during the last minute of frying for an extra pop of flavor.
Buttery shallots: Swap half of the olive oil for butter to give the shallots a rich, nutty depth. Just keep the heat a little lower to avoid burning the butter.
Asian-inspired shallots: Use neutral oil (like peanut or vegetable oil) and finish with a sprinkle of white pepper, a touch of sugar and a tiny drizzle of sesame oil for a flavor profile that pairs beautifully with noodles, rice bowls, or stir-fries.
Coconut shallots: Fry the shallots in coconut oil and finish with a pinch of flaky salt and lime zest. It’s so good on curries, grain bowls, or Thai-inspired dishes.
Ways To Use Fried Shallots
Crispy fried shallots are an easy way to add crunch and savory depth to just about anything! Here are some favorite ways to use them:
Salads: Sprinkle over leafy greens, slaws, or grain salads for a crunchy finish.
Soups and stews: Add a handful on top of creamy soups (like butternut squash soup or potato leek) or hearty stews for texture and flavor.
Noodles and rice bowls: Use as a garnish for pho, ramen, fried rice, or any stir-fry for an umami boost.
Egg dishes: Top scrambled eggs, omelets, frittatas, or avocado toast for a savory crunch.
Casseroles: Swap them in for store-bought crispy onions — especially great on green bean casserole or baked mac and cheese.
Solo: They’re also pretty irresistible eaten straight from the container…just saying. ♡
Learn how to make perfectly crispy fried shallots with just three ingredients and one pan — an easy topping for soups, salads, noodles, and more.
Ingredients
Scale
3 to 4 large shallots
1/4 cup olive oil
fine or flaky sea salt
Instructions
Prep the shallots.Peel and slice the shallots thinly into rings or half-moons (about 1/16-inch thick). It’s easiest to do this evenly with a mandoline, but you can also just use a sharp knife.
Fry.Add the sliced shallots and oil to a small saucepan or skillet (starting in cold oil helps them cook evenly). Heat over medium and cook for about 8-12 minutes, stirring often, until the shallots slowly turn golden brown. Watch closely near the end, as they can burn quickly once they’ve begun to brown.
Drain.Use a slotted spoon to transfer the shallots to a paper towel-lined plate. Spread them out and sprinkle with salt. They will continue to crisp as they cool.
Serve.Serve immediately or store in an airtight container at room temperature for up to 1 week.
