Crispy Shallots

Equipment :

Heavy bottomed large saucepan for frying

Slotted metal spoon or fine meshed spider

Paper towels over a sheet pan or large plate

Fine meshed sieve for straining oil after you’re done


  • 1–2 cups neutral high temperature oil, such as corn, soybean, peanut or sesame oil
  • 3–5 shallots, peeled and sliced thin
  • Salt, to taste


  • Slice shallots thinly.
  • Add oil to large saucepan and add shallots; turn on heat to medium.
  • ir frequently as the shallots cook, they will turn from translucent to light brown — about 15 minutes.
  • Use a slotted spoon or spider to pull them out of the oil and spread onto paper towels.
  • Sprinkle with salt.
  • After they cool, use immediately or store in an airtight container.
  • After the oil cools, strain it through a fine meshed strainer for future use.
  • Serve over your favorite dish such as the Mombacho Cafe Pork Chops

Things to remember

Find more at: