Crispy Fried shallots

Fried shallots is one of the basic recipes. It is not so much a recipe but doing it correctly adds flavor to the dish it is used in or transports a simple dish into a tasty one when this is served as the side dish. Not only that it can also be used as a topping for soups and salads!

This post is for Blogging Marathon #48, Week 1,Day 2, with the theme - Pick one, Do three .I found this  dish listed under the Vegetable stub which was categorized under food stubs 


Here is what we have to do..

First peel the shallots and slice them finely. Heat oil in a pan and see to that the oil level is enough to deep fry the shallots. Else fry in batches.

Test if the oil is hot by adding a piece of shallot .If it sizzles the oil is ready. Else let it heat for a little longer.Keep the oil on medium heat and gently drop the sliced shallots into the oil. Fry till the shallots turn brown. Turn off the heat and leave the shallots in the oil till the sizzling stops. This way shallots will turn a shade darker.

Remove using a slotted spoon and place on a kitchen towel to drain the excess oil. When cool, store in an air tight container.


You can also sprinkle a little salt and toss it gently and then store.


The oil that is used to fry the shallots can be strained and stored. It can be used while seasoning curries and gravies.

The shallots can be used a topping for soup, added to salads and as a side for savory porridge.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47

Bon Appetit...



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