image description September 20, 2017

Andrew Zimmern Cooks: Twice-Fried Crispy Shallots

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Ingredient List Print Recipe

  • 2 large shallots, thinly sliced
  • 3 cups canola oil
Andrew Zimmern Cooks: Twice-Fried Crispy Shallots

Twice-Fried Crispy Shallots

By Andrew Zimmern

Just like good French fries, shallots are best fried not once, but twice. Cook them the first time at a low temperature, allowing the shallots to release their moisture and soften. Raise the temperature and fry them again for just a few seconds, and the shallots will brown and get super crispy. Make a big batch and keep them around as a crunchy topping for your favorite Thai, Vietnamese, Indian or Filipino recipes. I also adore serving them with fried chicken or on top of this creamy corn pasta for a textural contrast.


Heat the canola oil to 225 degrees F in a small pot. Fry the shallots for 4 minutes, then remove with a slotted spoon and reserve to a plate lined with a paper towel. Raise the heat on the oil and when the temperature is at 375 degrees F, fry the shallots again for about 30 seconds, or until browned and crispy.


Like this recipe? You may also enjoy: 

The World’s Best French Fries
Buttermilk-Fried Onion Rings
• Classic Buttermilk Fried Chicken with Fried Shallots & Sweet Pickles





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