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 crispy shallots are made with flour, so off limits for some folks. Too sad. But these shallots are gluten-free, made without any flour, so everyone can dig in.
And they are quite easy to make at home. Josh Cohen, the Test Kitchen Chef at Food 52 (a terrific website that I happily write for often), has a method that 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 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.
Glurten-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.Tweet This
- 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 Crispy Shallots
- Slice: You simply slice them very thin, either using a mandoline or this mini vegetable slicer.
Or 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.
- Cool: Transfer them to a paper towel-lined tray, plate, or surface to cool.
Enjoy crispy fried shallots on soups, salads, 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 all 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.
I find the key is to heat up the shallots and the oil together. This way, the shallots heat up at the same time as the oil and have time to get crispy all the way through. It helps to lay them on a paper towel after frying in a single layer so that they don’t steam and stay crispy until serving.
Gluten-free crispy shallots, made without flour, are easy to make by heating up the shallots slowly in oil. Keep them at a simmer until crispy, then drain immediately.
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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How to Make Gluten-Free Crispy Shallots
- 6 large shallots
- Vegetable, canola, or grapeseed oil (for frying)
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.