• 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.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Twice-Fried Crispy Shallots


  • 2 large shallots, thinly sliced
  • 3 cups canola oil


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.

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