There are a few things I can go on eating unabashedly and fried shallots (aka fried onions) is one of them. The taste and crunchiness are addictive to me and I therefore often use it (maybe a little too) as a garnish. At least on numerous Asian dishes, …
There are a few things I can go on eating unabashedly and fried shallots (aka fried onions) is one of them. The taste and crunchiness are addictive to me and I therefore often use it (maybe a little too) as a garnish. At least on many Asian dishes, on my kale stew and even on a sandwich with peanut butter and sambal, but you have to love that haha.
Of course you can buy fried onions ready-made (and also of good quality). But once you’ve made these fried onions yourself, you may never want anything else. It is also very easy to make yourself and the oil in which you fry can be perfectly reused because of the delicious shallot flavor that remains in it. For example, to fry a fried egg, for a quick stir-fry dish or as a basis for a salad dressing with an Oriental touch.
Making your own golden yellow and crunchy fried shallots is really not complicated. You have to remember two important things and tanning will happen automatically; make sure your shallots are all regarding the same thinly sliced and then place them in room temperature oil to heat together to the right frying temperature. Because if you drop the shallots in hot oil, they will burn pretty quickly and if something tastes bad it’s… Trust me, I tasted it several times before I discovered this technique ;-).
Do you know what these fried shallots are also delicious for? For this loaded fries with chicken soy sauce!
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Peel the shallots, halve them lengthwise and then cut them into thin half-moons. If you find it difficult to cut evenly thin by hand, you can also use a mandoline.
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Separate the sliced shallots with your fingers and place them in a frying pan. Add sunflower oil until the shallot is completely submerged and no longer touches the bottom. Also prepare a bowl that you cover with kitchen roll.
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Heat the oil over medium heat until it bubbles, then reduce the heat slightly. The shallots are now slowly fried. Stand by with your slotted spoon in hand. As soon as the shallots turn a nice light golden brown, it’s almost time to scoop them out with the slotted spoon onto the kitchen paper. If there are still some white spots in between, that’s okay, because the fried shallots will continue to cook slightly when they come out of the pan.
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Divide the fried shallots over the kitchen paper and sprinkle them immediately with a pinch of sea salt. Only when they are still warm, the salt sticks to them, so do it right away.
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Let cool further and then pack them in a well-sealed container. Store the fried shallots at room temperature and they will keep for at least 4 days. But with us they don’t even make it 1 day ;-).
- With this recipe you make a bowl full of fried shallots.
- Making more or less is very easy by using more or less shallots.
- After cooling, you can store the fried shallots at room temperature in an airtight container for at least 4 days.
- Preparation: 20 minutes
Recipe: Francesca, Photos: DeedyLicious
