Spicy Crispy Shallots
Once you make these, you'll put them on everything. Slow-fried until golden and tossed in a smoky-sweet seasoning blend.
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Servings: 1 cup
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Equipment
Ingredients
- 6-7 Shallots very thinly sliced, mandolin preferred, knife is OK
- Neutral Oil enough to barely cover
- 1 tbsp Kosher salt
- 0.5 tbsp Paprika
- 0.5 tbsp Sugar
- 0.5 tbsp White pepper
- 0.5 tbsp Garlic powder
Instructions
Prep
- Slice shallots as thin as possible — use a mandolin if you have one, a knife works too. Shake out the sliced shallots to separate and break apart the pieces.
- Toss sliced shallots with kosher salt and let sit for 10 minutes to draw out moisture.
- Pat dry thoroughly with a towel or paper towels — removing moisture is key to getting them crispy.
Fry
- Heat oil in a skillet over medium-low heat (around 250°F / 121°C).
- Add shallots to the hot oil and stir occasionally as they slowly bubble. Cook for 5-10 minutes.
- Keep a close eye on them — pull them off the heat when they're light brown. They will continue to cook and darken after removing, so don't wait too long!
Finish
- Drain on paper towels or a drying rack.
- While still warm, toss with paprika, sugar, white pepper, and garlic powder.
Notes
The leftover oil used to fry the shallots will have absorbed all the shallot flavor and is delicious! Save it to use in other dishes to boost flavor.