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+ servings

Homemade Crispy Shallots

Simple to make, delicious to eat and adds great texture to many asian dishes
Course Snacks
Cuisine Asian, Australian, Worldwide
Keyword Crispy Shallots, Fried Shallots, Homemade Crispy Shallots, Shallots
Prep Time 5 minutes
Cook Time 15 minutes
Servings 10 people
Calories 264kcal
Author AnotherFoodBlogger


  • 3 shallots thinly sliced
  • 300 ml vegetable oil
  • 1 pinch salt


  • Slice shallots thinly and evenly - using a mandoline gives you the best results
  • Place oil and shallots into a medium saucepan and turn onto a high heat until they start to bubble - approx 5/6 minutes
  • Turn the heat to low and cook until shallots start to turn a light golden brown - approx 8/10 minutes. Pay close attention to the shallots at this point as they are quick to burn.
  • Remove shallots from oil and let drain on paper towel, sprinkle with a pinch of salt and enjoy!



Essential Tools

  • medium saucepan
  • sieve or slotted spoon
  • plate/baking tray


  • use a mandoline when slicing shallots. It's quicker, easier and you will get even slices!
  • store crispy shallots in an airtight container and they will last for a few weeks if you haven't demolished them already!
  • i used canola oil but any neutral oil will work. Bonus is strain the oil through muslin cloth and you have yourself some beautifully flavoured shallot oil.


Calories: 264kcal | Carbohydrates: 1g | Protein: 1g | Fat: 30g | Saturated Fat: 24g | Sodium: 5mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg