Fried Shallots

By Molly O’Neill

Published January 16, 1999

Total Time
10 minutes, plus overnight sit time
Rating
4(6)
Comments
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Featured in: FOOD; Good Morning, Vietnam

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Ingredients

Yield:1 cup

  • 12 shallots, peeled and thinly sliced

  • ¼ cup vegetable oil

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 251 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 6 grams fiber; 21 milligrams sodium; 4 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Separate the rings of shallots and place them on a baking sheet covered with paper towels. Allow to dry out for at least 6 hours or overnight.

  2. Step 2

    Heat the oil in a skillet over medium-high heat. When very hot, add the shallots and fry, stirring constantly, until golden brown, about 5 minutes. Drain on paper towels. Store in an airtight container for up to 3 weeks.

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4 out of 5
6 user ratings
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