How to Make Crispy Fried Shallots

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I’m a firm believer that crispy fried shallots can make any dish better! These golden, crunchy shallots add a punch of sweet-savory flavor and the perfect crunch to noodles, fried rice, stir-fries, salads, and more. Here’s how to make Crispy Fried Shallots and these require some time and patience but they’re oh-so worth-it!

Made slowly from scratch, they’re also better than store-bought versions and fill your kitchen with the best aroma. Plus, they leave you with that magical shallot oil that’s a game-changer for cooking.

Golden brown crispy fried shallots in a bowl

📝 Why Use Neutral Oil for Fried Shallots?

For crispy, golden shallots, it’s important to use a neutral oil like avocado, canola, vegetable, or grapeseed. These oils have a high smoke point, meaning they can handle the slow, steady frying without burning or turning bitter. Plus, they won’t overpower the delicate sweetness and flavor of the shallots—letting those caramelized edges shine through.

If you use more strongly flavored oils (like olive oil or sesame oil), they can muddle the bright, toasty shallot flavor and darken more quickly. For the best results, stick with something light and neutral!

Delicious Ways to Use Fried Shallots

Even more reason to have crispy fried shallots on hand because they go well with almost anything and everything!

Topping for noodle bowls – Sprinkle over ramen, pho, or udon for extra crunch and umami.
Finish for fried rice – Adds texture and depth to garlic fried rice or yang chow fried rice.
Garnish for soups – Perfect for creamy squash soup, laksa, or mung bean stew.
Mix into salads – Try them in green papaya salad, vermicelli bowls, or herby tofu salads.
Sprinkled on stir-fries – Adds flavor and texture to any veggie or tofu stir-fry.
Topping for congee or rice bowls – Essential on lugaw, jook, or donburi-style bowls.
On avocado toast – A crispy contrast to creamy toppings.
In sandwiches and wraps – Add to banh mi, lettuce wraps, or katsu sandos.
Over roasted veggies – Finish dishes like roasted eggplant, green beans, or cauliflower.
Folded into dips – Stir into vegan sour cream, yogurt dips, or roasted garlic hummus.

Silken tofu topped with sizzling shallot garlic oil, crispy shallots, sliced scallions, chili oil, and sesame seeds

EQUIPMENT

Mandolin slicer, optional but can make it easier and will produce more even slices!

INGREDIENTS

1/2 lb shallots Asian or French, see notes in the recipe card or below!
1 cup neutral oil

RECIPE NOTES

Shallot Type: Asian shallots are smaller and more aromatic, but French shallots work too!
Asian shallots are also a lot smaller in size so they require more peeling time.
Keep an Eye: The shallots can burn quickly in the last minutes—pull them once they’re lightly golden.
Storing Crispy Shallots: Keep them in an airtight jar for up to a week at room temperature or 2 weeks in the refrigerator (if they even last that long!)

INSTRUCTIONS

Slice & Prep

Peel the shallots and slice thinly into even rings. (A mandolin helps if you have one! But be careful with your hands!)

Start in Cold Oil

Place the sliced shallots in a cold pan and pour in the oil.
Turn the heat to medium-low.

pouring oil into a pot filled with thinly sliced shallots

Fry Slowly

Let them sizzle gently—you’ll see bubbles forming as the moisture cooks out.
Stir occasionally and be patient. It can take about 15–20 minutes, depending on the heat and moisture content of the shallots.

Drain & Save the Oil

Once the shallots are start to turn lightly golden, keep a close eye out cause these can burn really fast. I recommend to remove them from the oil. I pour the shallots through a strainer with a catch basin to reserve the oil. These will continue to cook and crisp up as it cools.
I placed the shallots on paper towels to absorb any excess oil.

Thinly sliced shallots gently frying in neutral oil in a pot, bubbling as they crisp

Freshly fried shallots being strained from oil

Let them cool completely (they’ll crisp up even more!) before transferring into an air-tight container for future use. You can refrigerate the crispy shallots for up to 2 weeks, but trust me, these won’t last long!
Save the shallot-infused oil—for shallot oil noodles, fried rice, or my cold tofu with shallot garlic oil and crispy shallots.

RECIPES TO ENJOY YOUR CRISPY SHALLOTS WITH:

How to Make Crispy Fried Shallots

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I’m a firm believer that crispy fried shallots can make any dish better! These golden, crunchy shallots add a punch of sweet-savory flavor and the perfect crunch to noodles, fried rice, stir-fries, salads, and more. These require some time and patience but they’re oh-so worth-it! Made slowly from scratch, they’re also better than store-bought versions and fill your kitchen with the best aroma. Plus, they leave you with that magical shallot oil that’s a game-changer for cooking.

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Prep Time 20

Cook Time 25

Total Time 45

Course Condiments, Salad, Salads, Side Dish, Sides, Snacks, Starters

Cuisine Chinese, East Asian, Fusion, Southeast Asian, Vietnamese

Servings cups

Calories 109 kcal

Equipment

Mandolin slicer, optional

Ingredients

1/2 lb shallots Asian or French, see notes
1 cup neutral oil (avocado, canola, etc.)