Gluten-Free Crispy Fried Shallots
on Oct 16, 2019, Updated Oct 25, 2024
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Crispy fried shallots are so simple to make, and add amazing flavor and crunch to all kinds of dishes from steaks to burgers to stews to salads.
Crunchy and flavorful, adding a sprinkle of crispy shallots to any number of dishes, from Baked Salmon to Roasted Cabbage Wedges to a perfect turkey burger, takes it to the next level. But often, fried shallots are made with flour, so off limits for some folks. Too sad. But these crispy shallots are gluten-free, made without any flour, so everyone can dig in.
I learned this easy fried shallot recipe from Josh Cohen, the Test Kitchen Chef at Food 52. This method allows you to get the shallots nice and crispy without dredging them in flour first. But in the end, they look like you floured and deep-fried them, and they are crispy as all get out. They make a perfect topping to any deeply flavorful roast, braise, or stew, and don’t forget: one of the all-time best uses for crispy shallots is to top a classic Green Bean Casserole (though make sure you skip the flour in the casserole as well).
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There are a few food phrases that pulse out at me from a page more than crispy shallots. I feel a little like John Nash in A Beautiful Mind, only a lot less intelligent and a wee bit less crazy. When I see crispy shallots listed on a menu, I’ll need to have a compelling reason NOT to order that dish, whatever it is.
Gluten-Free Crispy Shallots are so simple to make, and add amazing flavor and crunch to all kinds of dishes from steaks to burgers to stews to salads.
Ingredients
- Shallots – These alliums are the perfect ones to use because they are small, crisp up easily, stay crunchy, and have a natural sweetness that makes them delicious all on their own.
- Oil – Use a neutral oil like vegetable, canola, or grapeseed for this preparation. These oils have a high smoke point, meaning you can get them really hot for frying without having to worry about the oil burning. They also have a neutral flavor, which lets the shallots shine.
How to Make Gluten-Free Fried Shallots
- Slice: Slice the shallots very thin using a mandoline. Or, use a sharp knife and a steady hand.
- Cover with oil: Then add them to a pan and add a neutral oil, like vegetable or canola, to cover.
- Fry: Let the oil heat up until bubbles appear. Adjust the heat and allow the oil to bubble gently until the shallots are nicely browned and crispy. Remove with a slotted spoon
- Cool: Transfer them to a paper towel-lined tray, plate, or surface to cool.
FAQs
Enjoy crispy fried shallots on soups, salads, sandwiches and burgers, meats, vegetables, mashed potatoes, or other pureed vegetables, and wherever a pop of oniony flavor and crunch would be welcome.
You need to remove them from the oil just as they get to the level of crispy doneness that you desire, or they will continue to keep cooking in the hot oil. You will know the right time when they are consistently brown all over and the sound of sizzling in the frying pan has gone down. I like my crispy shallots a bit more on the browned side. I think I get this from a grandpa who was fairly insistent on having his fries well done.
The key to crispy fried shallots is to heat up the shallots and the oil together. This allows the shallots to get crispy outside and tender inside. Drain them or remove them with a slotted spoon as soon as they are done to your liking. Immediately spread out the shallots on paper towels in a single layer; this prevents them from steaming, and they will retain their crispness.
Kitchen Smarts
You can save the leftover oil from frying the shallots and use it in other recipes. Try it in stir-fries, sautés, or for frying other savory foods. It would also be great for frying Jewish latkes (and imagine a potato pancake topped with some fried shallots – yum!).
What to Serve With Crispy Fried Shallots
More Shallot Recipes
- Homemade Vinaigrette
- Roasted Asparagus with Shallots and Parmesan
- Green Beans and Mushrooms with Shallots
- Lemon Garlic Chicken Marinade
See also How to Cook with Shallots!
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Gluten-Free Crispy Fried Shallots
Equipment
Ingredients
- 6 large shallots
- Vegetable, canola, or grapeseed oil (for frying)
Instructions
- Slice the shallots so that they're super thin (use a mandoline if you have one, a very sharp knife if not).
- Place them in a pan and add oil to cover.
- Turn the heat up to high and watch the shallots bubble (first you’ll see small bubbles, then more rapid ones will appear): That’s the water evaporating off.
- Lower the heat to medium, and allow it to continue to bubble. When the bubbles subside, it means that the moisture has cooked off the shallots, and by this time, they should be golden brown. This should take around 8 minutes.
- Transfer the shallots with a slotted spoon to a paper-towel lined surface or plate and allow to cool completely.
Extra Virgin Olive Oil would be healthier, as canola is not considered healthy at all. This research
came from Food Revolution Network; check it out.
Thanks for the recipes though, especially the crispiness of shallots to be added to lots of other recipes !
How and how long can you store these?
you can store them at room temp for a day or two, and in the fridge for up to a week@. they may need recrisping, which you can do in a baking dish in a preheated 350°F oven for 5 minutes.
What a great idea to add a tasty, crispy kick to some tried and true dishes!