Crispy fried shallots are like Calabrian chile paste and sambal—they make just about everything better. Use them to top fried rice, garnish a Thai-inspired mango salad, or swap them in for the fried onions in this green bean casserole.
While you can buy fried shallots at many Asian supermarkets, it’s easy and rather satisfying to make a batch at home. Getting crispy, not burned ones, requires a bit of technique and patience. Using a mandoline slicer ensures the cuts are even. Instead of dropping the sliced shallots into a saucepan of hot oil on the stovetop, you’ll start them in cold oil, guaranteeing every ring is perfectly caramelized throughout. Don’t step away from the kitchen while they fry. Stirring them often with a fork helps keep the rings separate; when they start to brown, stand by, they can go from golden brown to burnt in the blink of an eye.
While some recipes have you remove the shallots from the oil with a slotted spoon, we find a fine mesh strainer is easiest and creates less of a mess to clean up. Transfer the shallots to a large paper-towel-lined plate or baking sheet and seasoned them immediately. Hold on to that frying oil, too: Once cooled, it retains that cooked onion flavor and is an excellent condiment for salads, stir-fries, and more.
