Fried Shallots

I turned to Hot Thai Kitchen for guidance on how to make crispy fried shallots. Pai is right when she says prepare for the first one or two attempts to be off. It does take a minute to find the correct combination of oil heat, shallots slice size, etc. My second take was a success! First… not so much Thanks for the guidance, Pai!

The above shallots have been sprinkled with a pinch of salt, rested for 10 minutes, and dried with paper towels to minimize the moilsture before going into the oil.

After heating the oil and using a test shallot to see when the oil was ready for the rest of the shallots, as recommended by Pai, these are just starting to turn golden brown. Time to pull them out!

After burning my first attempt, these turned out perfect!

Yield: 1/2 cup

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Fried Shallots

Visit Pai at Hot Thai Kitchen, which is where I get this recipe, for more detail and tips on making perfect fried shallots.

Prep time: 15 MinCook time: 8 MinTotal time: 23 Min

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Ingredients

• 3 large heads shallots
• a pinch of salt
• Frying oil, as needed

Instructions

1. Slice shallots evenly, crosswise, into 1/16 inch thick pieces and place them in a bowl. Add a pinch of salt and give it a toss to mix and let it sit for about 10 mins. The salt will draw out moisture from the shallots during this time.
2. Spread the shallots out on a paper-towel-lined plate and press another piece of paper towel on top to dry off the drawn out moisture. This helps the shallots crisp up faster, the the salt also seasons them.
3. Meanwhile prepare a plate or baking sheet lined with double layer of paper towel to drain the finished shallots.
4. Add enough of the frying oil in a wok or a pot to keep the shallots completely submerged. Add one test piece of shallot into the oil, then turn the heat on high and keep an eye on it.
5. Once the test shallot has a constant stream of bubbles coming out, turn the heat down to low and add the remaining shallots and stir them frequently as they fry, about 5-8 minutes.
6. Once the shallots are golden, scoop them out with a mesh skimmer and drain them on the paper towel. They will darken more after they leave the oil, so take them out a little earlier.
7. Allow them to cool completely, and use right away or store in an airtight container.

Notes

My source for this recipe: Hot Thai Kitchen

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