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Crispy Fried Shallots

A delightful garnish that adds a satisfying crunch and rich flavor to your dishes, made easily at home with just a handful of ingredients.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 servings
Course: Garnish, Snack
Cuisine: Asian, Southeast Asian
Calories: 30
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15 shallots 15 Shallots Choose fresh, firm shallots for the best flavor. Organic options are great when available.
  • 1 pinch 1 Pinch Salt Sea salt enhances the flavor better than regular table salt.
  • 1 tablespoon 1 Tablespoon Gogi Tempura Flour This flour works wonders for achieving that light, crispy finish. Rice flour can be a substitute.
  • 1/2 cup 1/2 Cup Oil Use a neutral oil with a high smoke point like canola or vegetable oil. Avoid olive oil.

Method
 

Preparation
  1. Peel and slice the shallots thinly and evenly to about 1/8 inch thick.
  2. Place the sliced shallots on a paper towel, cover with another paper towel, and let them sit for about 10 minutes to absorb excess moisture.
  3. Combine the tempura flour with a pinch of salt in a bowl.
Cooking
  1. Heat the oil in a deep pan over medium heat until tiny bubbles form.
  2. Transfer the shallots to a bowl, sprinkle the flour mixture over them, and toss to coat evenly.
  3. Carefully drop the coated shallots into the hot oil and fry for about 2-3 minutes on each side until golden brown.
  4. Use a slotted spoon to remove the shallots, letting excess oil drain into the pan.
  5. Place the fried shallots on a paper towel-lined bowl to cool completely.
Storage
  1. Transfer cooled shallots to an airtight container. They can last for up to two weeks.

Notes

Ensure even slicing of shallots for consistent cooking. Test the oil temperature by dropping in a small piece of shallot; if it sizzles, it's ready. Fry in batches to avoid overcrowding and losing crunchiness.