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Golden brown crispy fried shallots in a bowl

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 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Condiments, Salad, Salads, Side Dish, Sides, Snacks, Starters
Cuisine Chinese, East Asian, Fusion, Southeast Asian, Vietnamese
Servings 1.5 cups
Calories 109 kcal

Equipment

Ingredients
 
 

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

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.

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 starting 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.
  • 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 10-minute shallot oil noodles, fried rice, or my cold tofu with shallot garlic oil and crispy shallots.

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!)

NUTRITIONAL INFO

Calories: 109kcal | Carbohydrates: 25g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 18mg | Potassium: 505mg | Fiber: 5g | Sugar: 12g | Vitamin A: 6IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 2mg
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