Crispy Shallots

These shallots add a nice flavor and crunch. I make a large batch and save them in an airtight container to sprinkle on practically everything!

Prep time: 5 min

Cook time: 15 min

Serves: 2 - 4


Heavy bottomed large saucepan for frying

Slotted metal spoon or fine meshed spider

Paper towels over a sheet pan or large plate

Fine meshed sieve for straining oil after you’re done


  • 1–2 cups neutral high temperature oil, such as corn, soybean, peanut or sesame oil
  • 3–5 shallots, peeled and sliced thin
  • Salt, to taste


  1. Slice shallots thinly.
  2. Add oil to large saucepan and add shallots; turn on heat to medium.
  3. ir frequently as the shallots cook, they will turn from translucent to light brown — about 15 minutes.
  4. Use a slotted spoon or spider to pull them out of the oil and spread onto paper towels.
  5. Sprinkle with salt.
  6. After they cool, use immediately or store in an airtight container.
  7. After the oil cools, strain it through a fine meshed strainer for future use.
  8. Serve over your favorite dish such as the Mombacho Cafe Pork Chops