Crispy Fried Shallots

This past weekend I stopped by one of our local ethnic markets called Cermak. I actually like shopping at this place as the have an array of ethnic aisles and pretty good produce to boot. This particular stop actually yielded a bunch of fruit, Indian chilies, and a bunch of shallots (on sale). I typically cook with shallots throughout the week, and the package had about 8 shallots for something under a dollar! I was in. Granted I did not know what I would be doing with these shallots until I decided I would make burgers on the grill.

As I was driving my son and daughter to Sunday school, I asked what they wanted on their burgers. They stated ‘plain with slow cooked onions and mushrooms’, and ‘just cheese’. That’s when those shallots sparked. I asked them if they had ever tried crispy, thin onions on their burger, and both responded with a ‘no’. That’s when those shallots sparked by attention, and hence why my entire family devoured all of them.

These are super easy to make (just get your onion goggles on to prevent the tears), and only requires a bit of time.

Crispy Fried Shallots Recipe
Crispy Fried Shallots Recipe

Ingredients:

  • 4 shallots, thinly sliced
  • 2 cups of canola oil
  • salt

Does it get any easier than this? Also note, the oil that is leftover can be stored, and used in stir fry and various other saute’s, and one that has a great onion taste.

Start by adding the oil to a small pot. Add the shallots to the cold oil. Bring the oil to a medium-low heat, stirring along the way, and cook for about 20-25 minutes or until they get a nice light golden brown. Once you get that light golden brown, remove the crispy shallots with a slotted spoon or kitchen spider, and place onto a paper towel lined plate.

Crispy Fried Shallots Recipe
Crispy Fried Shallots Recipe

Immediately season with salt. As the shallots drain any excess oil, they will continue to cook from the residual heat and get nice and crispy.

Crispy Fried Shallots Recipe
Crispy Fried Shallots Recipe

Place into a bowl and serve alongside, or on your favorite burger. As soon as my kids tasted them, I said ‘see what I was talking about in the car?’, they were eating them like chips. Next time I will have to make double the amount! Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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