Fried Shallot Oil / Fried Shallots


This is an Asian cooking staple. No matter what other people tell you, garlic oil, shallot oil and fried shallots are three things that can save your life in the kitchen. I’m not even kidding. Add a sprinkle of fried shallots to anything and it will taste better.

We’ve always made our own fried shallots at home. Of course you can get them at the store, but who knows how long they’ve been sitting on the shelf, right? Recently, little birds have told me that small amounts of plastic has been added to the fried shallots produced in factories to make them keep their crunch for longer. I can’t say much about these claims, but I’d rather be safe than sorry. Also, it takes only about 20 minutes to chop everything up fry them. In addition, you can keep the deliciously fragrant shallot oil when you do it yourself, rather than buy pre-made fried shallots. That’s hitting two birds with one stone, and I like that!


  • shallots (at least 1/2 lb or you won’t be able to keep anything)
  • frying oil
  • pinch of salt


Slice the shallots thinly.

In a pan (large enough to fry the shallots in one 3/4 inch layer), add oil to about 3/4 inch depth. Add some salt to the oil.

Add a slice of shallot to the oil and if it bubbles immediately, this is a good temperature for the oil. Add the shallots to the oil and spread out in an even layer.

Let the shallots continue bubbling, stirring every 10 or 15 seconds.


Be sure to keep an eye on the shallots. When they start to brown, they brown quickly.

When the shallots start to turn brown, lower the heat and stir more often.

When they turn slightly golden brown, turn off the heat and scoop out the shallots onto newspaper sheets with a slotted spoon. Spread the shallots in a thin layer on the newspaper.

Let cool. It will crisp up when it is cool.

Serve with everything.



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