Fried Shallots

Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Use them the same day they are fried.


Makes 1 cup


+ Add To Shopping List
2 cups thinly sliced shallots (about 4 large)
2 cups canola oil


Total: 30 Minutes

1. Combine shallots and oil in a small saucepan over medium heat. Cook, stirring constantly, 15 to 20 minutes, until shallots are golden brown and crisp. Don't increase the heat--the sugars in the shallots will caramelize too quickly and burn.

2. Transfer shallots to paper towels to drain, spreading slices in a single layer. Strain oil and save to fry more shallots if you like; it keeps, chilled airtight, several weeks.

Note: Nutritional analysis is per tbsp.

Created date

July 2012

Nutritional Information

Calories 30
Caloriesfromfat 53 %
Protein 0.5 g
Fat 1.8 g
Satfat 0.1 g
Carbohydrate 3.4 g
Fiber 0.0 g
Sodium 2.4 mg
Cholesterol 0.0 mg