Crispy fried shallots or onions commonly grace the tops of Danish smørrebrød of all kinds and also make a deliciously crisp topping for hot dogs. While you can buy them at the grocery store (the Lars brand is quite good), they are quick and easy to make at home.
These delicious Crispy Fried Shallots may be small, but they are mighty in taste. Like baby onion rings, they bring a pleasant crunch and sharp/sweet onion flavor to sandwiches, salads or whatever else you choose to grace with their presence.
Just one word of caution here....don't let your Crispy Fried Shallots get too dark. They will take on a bitter flavor if the color goes much past golden brown. It's better to err on the side of light in color.
These Crispy Fried Shallots are really a Nordic cuisine essential. I hope you give them a try! They will perk up just about anything on your plate. I've got a few recipes below to get you started, but I would also recommend getting creative and using them on burgers, salads....anything that can use a little onion-y crunch.
- New Potato Smørrebrød with Garlic Aioli and Crispy Shallots
- Danish Hot Dogs
- Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots
Crispy Fried Shallots
- 3 medium shallots sliced into thin rings, rings separated from one another
- ¼ cup all purpose flour
- ¼ teaspoon fine salt
- Freshly ground pepper
- 1 cup canola vegetable or peanut oil for frying
- Coarse salt for sprinkling
- Combine flour, salt and a few grinds of pepper in a large ziploc bag. Add shallots, seal and toss around until shallots are coated with flour mixture.
- Meanwhile, heat oil in a large saucepan until it reaches 280 degrees. It’s worth using a thermometer here if you have one. If the oil is too hot, the shallots will burn and if it is too cool they will be soggy.
- Transfer shallots to a fine mesh strainer and shake off any excess flour. Place half of the shallots in the pan and fry until golden brown and crispy, 2-5 minutes. Keep your eye on them, stirring frequently. If the shallots get too dark in color, they will be bitter in flavor. Remove from oil using a slotted spoon. Place on paper towels and allow to drain.
- Sprinkle shallots with coarse salt and allow them to cool slightly and crisp up. Repeat with the other half of the shallots. Shallots can be used immediately or stored at room temperature for 24 hours or in the refrigerator for 5-7 days (re-crisp in the oven briefly if necessary).
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