Don’t let cute and little Crispy Shallots fool you. They might be small, but they are huge in taste and texture and are exactly what your sandwiches, steaks, salads, eggs, dips and more need to make them memorable. “Good things come in small packages” is one of my favorite adages and Crispy Shallots are proof of its truth.
Crispy Shallots are incredibly easy to make, and it only takes a few extra minutes in the kitchen to create these crunchy, tasty, tiny bites. You might make more than needed, and save the rest to use throughout the following days.
Here you go: Peel, slice, fry, drain and season the sliced shallots. Ta-da!!
The more I learn about cooking, the more I realize how important it is to do the detailed things that dramatically improve the final results. Here are just a few things I do to add flavor elements to my favorite dishes:
- Use fresh, instead of dried, herbs in many dishes. Hardy herbs (rosemary, thyme, oregano) should be added early to the cooking process and delicate herbs (basil, cilantro, parsley) toward the end. Ex: Perfect Roast Chicken. Serving this chicken with fresh rosemary butter takes it to gourmet level.
- Use fresh citrus juice and zest for a delicious punch of flavor. Ex: Grilled Pineapple with Lime Zest. The added sprinkling of lime zest gives pineapple a lovely zing. It makes this simple side dish one that would work for any occasion.
- Sprinkle coarse Demerara or sanding sugar on quick breads, muffins or cookies before baking to add a professional look and slight crunch. Ex: Orange-Spice Banana Bread & Muffins (coming soon).
Like I stated earlier, “Good things come in small packages.” I guess, I have always liked that particular saying because I’m 5’2” tall. Since this is my blog, and I can do what I want, I think I’ll change the words to better reflect me, “Great things come in small packages.”
Please take a few moments to check out my Easy French Dip Sandwiches, a delicious pallet for Crispy Shallots.
- 3 shallots thinly sliced horizontally or lenghwise 1/8" thick
- 1-2 cups canola oil or peanut oil depending how large the pan is. *The oil should be approximately 1” deep in the pan.
- Kosher salt
- Freshly ground black pepper
- In a medium saucepan, heat oil to 275F (med-low heat) – use a deep-fry thermometer.
- Add sliced shallots and cook until golden in color, stir frequently and watch continuously.
- Remove the shallots when almost all are golden. *The hot oil will continue to cook the shallots even after they are removed from the oil.
- Use a slotted spoon to transfer onions to a paper towel-lined plate.
- The shallots will continue to crisp while cooling.
- Sprinkle with salt, pepper and other desired seasonings.
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