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Crispy Fried Shallots

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“Garnish for Spiced Carrot Soup / M Milliken & S Feniger the Mary Milliken & Sue Feniger recipe.”

Ingredients Nutrition

  • 10 -15 shallots (peeled and sliced very thinly crosswise with a knife or mandoline)
  • 4 teaspoons flour
  • corn oil (for deep frying) or canola oil (for deep frying) or safflower oil, about 3 inches depth of neutral vegetable oil in a heavy pot (for deep frying)
  • 1 teaspoon salt


  1. Heat the oil to 360°F.
  2. Separate the shallot slices into rings and place them in a medium bowl.
  3. Make certain the shallots are not moist, since otherwise they may splatter when they go into the oil.
  4. Sprinkle flour over the shallots and toss them lightly to coat evenly.
  5. Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated.
  6. Fry until golden brown, about 12-14 minutes.
  7. Remove with a slotted spoon, then put on paper towels to drain the oil.
  8. Sprinkle with salt while still warm.
  9. Continue frying the rest of the shallots, salting each batch while it is still warm.
  10. Use as a garnish for Spiced Carrot Soup, Recipe #108333.

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