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Fried Shallots

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.


Sunset AUGUST 2012

  • Yield: Makes 1 cup
  • Total: 30 Minutes


  • 2 cups thinly sliced shallots (about 4 large)
  • 2 cups canola oil


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.

Nutritional Information

Amount per serving
  • Calories: 30
  • Calories from fat: 53%
  • Protein: 0.5g
  • Fat: 1.8g
  • Saturated fat: 0.1g
  • Carbohydrate: 3.4g
  • Fiber: 0.0g
  • Sodium: 2.4mg
  • Cholesterol: 0.0mg

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Fried Shallots Recipe