Description
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.
