This is our quick and easy method for making fried shallots. They are so crunchy and delicious.Sprinkle them on salads, mashed potatoes, soup, etc.
Once you try our fried sezlot recipe, you’ll be hooked. You can add them to almost any dish. I add them to holiday sides, like green bean casserolebut they are also incredibly scattered boiled egg, mashed potatoesand salads like ours green bean salad or potato salad.
like crispy fried garlic or fried onions, fried shallots are easy to make at home. We will keep this recipe as simple as possible. As a bonus, the fried shallots are great for homemade sauces for
Main ingredients:
- Shallots. I always buy more than I think I need. Roasted shallots last a week or so, so don’t be afraid to make more than you need. I slice them into thin rings using a sharp knife or mandoline slicer.
- Oil. I use neutral oils like canola or avocado because they have a higher heat than olive oil. And remember you can save the oil used to fry the onions. It tastes incredible.
- Salt: This is optional, but it really makes the onion taste incredible.I add a pinch just as the shallots come out of the oil.
How to make fried cabbage
To make fried shallots, peel and slice into thin rings with a chef’s knife or mandolin slicer, then add to a pan with plenty of oil.
I like to think of frying onions as more like slow roasting them.
When the onions are a shade or two off your preferred color, use a slotted spoon and transfer them to a paper towel-lined plate to drain.
Ways to use fried cabbage
If you’re like me, you’ll go through a good amount of your roasted greens like popcorn (they’re so good). For your leftover onions, here are some of my favorite ways to use them:
Easy Roasted Cabbage
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PREP
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Cook
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TOTALLY
Crispy fried onions can be added to almost any dish. Think salads, stir-fries, etc. When sauteing shallots in oil, they take about 10 minutes.
Slice the best crispy fried shallots into thin and even slices.Use a sharp chef’s knife or mandolin slicer.
Makes 1 cup of roasted shallots and 1 cup of castor oil
You will need it
6 medium onions, thinly sliced into 1/16-inch rounds, about the thickness of a coin
1 ½ cups (355 mL) canola, avocado, or vegetable oil
Fine sea salt
Directions:
1:Heat the oil in a deep frying pan over medium heat and line a plate with paper towels.
2:Check the hot oil by adding one leaf. If you see small bubbles around the onion, add the shallot and cook slowly, stirring occasionally, for about 10 minutes it is treated as slow frying the leaves in oil. we want them to gently sizzle in the oil.If the onions start to brown within 5 minutes, reduce the heat.
3:When they’re a shade lighter than you’d like, use a slotted spoon to remove the oil and drain on a paper towel-lined plate to cool completely. As they cool, the onions will darken and become crisp. Season lightly with salt.
4:Allow the oil to cool completely, tint, then store in an airtight container in a cool place for up to a month.
Advice from Adam and Joan
- Storage. Store roasted shallots in an airtight container at room temperature for about 1 week, possibly longer. Store and refrigerate the roasted leaf oil in an airtight container for up to a month. Use it for sauces, saute more shallots, or cook with it to add a mushroom flavor to your dish.
- The facts below are estimates.
Nutrition per serving
Serving size
1/4 of the recipe
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Calories
135:
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Total fat
14 g
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Saturated fats
1.6 g
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Cholesterol
0 mg
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Sodium
79.3 mg
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Carbohydrate
2.5 g
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Dietary fiber
0.5 g
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Total sugars
1.2 g
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Proteins
0.4 g
