Easy Crispy Fried Shallots (The Perfect Salad Topping)
Upgrade any salad with these Easy Crispy Fried Shallots. With just three simple ingredients, these golden, crunchy onions add incredible flavor and texture to bowls, salads, and plant-based meals. They are wholesome, quick to make, and instantly take your vegan recipes to the next level.
I started making these crispy fried shallots when I wanted something simple that could instantly elevate our everyday salads. It is amazing how a small topping can bring so much flavor and crunch to a vegan meal.
Now I keep a jar in the fridge because they make even the quickest weeknight salad taste restaurant-worthy. They have become a staple in our home, especially during the fall and holiday season.
Whether I am topping a grain bowl, adding them to roasted veggies like this Roasted Delicata Squash recipe, or sprinkling them over a fresh salad like these Layered Fall Harvest Salad Jars, these crispy onions add that perfect finishing touch.
Spotlight on These Easy Crispy Fried Shallots
- They are packed with flavor: These crispy shallots add incredible depth and crunch to any vegan salad. A small handful instantly elevates your bowl with savory, golden goodness.
- They are easy to make: With only three simple ingredients and one pan, this recipe comes together quickly and requires no special equipment or skills.
- They are made with good ingredients: Store-bought salad toppers often contain seed oils and added sugar. These homemade fried shallots use clean, wholesome ingredients you can feel great about.
- They transform any dish: Beyond salads, these crispy onions are delicious on grain bowls, roasted veggies, soups, and sandwiches for a burst of flavor and texture.
- They store well: Keep a jar and enjoy fresh, crunchy shallots for a few days in a row. They stay crisp and flavorful, making healthy meal prep even easier.
The Ingredients
Shallots: Use three large, fresh shallots and slice them as thinly as possible. Thin slices help them fry evenly and turn beautifully golden and crispy.
Avocado oil: This high-heat oil is ideal for frying and gives the shallots a clean, light flavor. If you prefer, you can use olive oil, as well.
Salt: A pinch of salt enhances the natural flavor of the crispy shallots, bringing out their savory, caramelized notes.
Frequently Asked Questions
Slice the shallots as thinly and evenly as possible. Thin slices fry faster and become crispier, while thicker pieces may stay soft or cook unevenly.
I do not recommend using anything other than shallots. I am not sure regular onions will become crispy like shallots do.
Fry them low and slow. Keep the heat on medium-low and stir often. Once they turn lightly golden, remove them quickly because they continue crisping as they cool.
Once they all turn golden brown, they are done. You want to avoid very dark brown or black color.
Store them in an airtight container on the counter for up to 4 days. They hold their crunch well and are perfect for salads, bowls, and soups.
The Instructions
Step one: Add avocado oil to a frying pan over medium-low heat. Once warm, add the thinly sliced shallots and salt. Slowly allow them to cook until golden brown, stirring every minute or so. This takes about 20 minutes. The trick is to turn the heat to medium-low once you start to see them turn brown.
Step two: Use a slotted spoon to carefully transfer the fried shallots onto a paper towel-lined plate. Let them sit for at least 30 minutes to drain any excess oil and crisp up as they cool. Gently blot the tops with another paper towel to remove any remaining oil and enjoy.
Storage
Once the shallots are crispy and completely cooled, transfer them to a mason jar, secure the lid, and keep them on the counter for up to four days.
Tips + Modifications
Slice the shallots thinly and evenly. Thin, uniform slices ensure the shallots cook at the same rate and crisp up beautifully. Uneven slices can burn or stay soft.
Shallots can go from golden to burnt quickly. A gentle, steady heat helps them caramelize and crisp without bitter edges.
Stir the shallots every 30 seconds or so. Stirring prevents the shallots from sticking together and helps them fry evenly for the perfect crunchy texture.
Really make sure to soak up as much of the oil as possible. I recommend scooping them out of the pan rather than dumping them.
These crispy shallots aren’t just for salads. Sprinkle them on soups, grain bowls, roasted veggies, or vegan mashed potatoes for extra crunch and flavor.
More Salad Toppings and Dressings To Try
Easy Crispy Fried Shallots
Equipment
- 1 large frying pan
- 1 large plate, lined with a paper towel
Ingredients
- 3 large shallots, peeled and thinly sliced
- ¼ cup avocado oil
- ¼ teaspoon salt
Instructions
- Add avocado oil to a frying pan over medium-low heat. Once warm, add the thinly sliced shallots and salt. Slowly allow them to cook until golden brown, stirring every minute or so. This takes about 20 minutes. The trick is to turn the heat to medium-low once you start to see them turn brown.
- Use a slotted spoon to carefully transfer the fried shallots onto a paper towel-lined plate. Let them sit for at least 30 minutes to drain any excess oil and crisp up as they cool. Gently blot the tops with another paper towel to remove any remaining oil and enjoy.
