The Best Way To Slice Shallots For Frying

Crunchy, fried shallots can add delicious textures to meals. Whether placed on top of a burger or sprinkled gently onto a wedge salad, shallots have the ability to turn up the culinary volume of basic recipes. Fried shallots can be crisped to perfection in advance, notes the New York Times, simply place the shallots in cold oil and cook slowly the day or a few hours before you intend to use them. 

Slicing the perfect width to make fried shallots is crucial for the best gastronomic experience. Too thin, and those vegetable pieces are at risk of becoming fried to a blackened crisp; too thick, and your batch of fried shallots may lack the delicious crunch you are aiming for. Thankfully, there's a trick to help you cut shallots to just the right size so that each piece cooks evenly and crispy, without ending up too greasy, soggy, or burned.

A mandoline slicer can help you slice shallots into uniform pieces, explains Serious Eats. The pieces should be approximately the size of two credit cards placed back-to-back — the perfect width that will result in crispy, and not soggy, fried vegetables.

Don't have a mandoline at home? You can slice shallots by hand just as you would cut an onion, instructs Online Culinary School. First peel off the skin of the shallot, then cut the shallot in half lengthwise. Set the flat part onto your cutting board and position your fingers as you begin to make the appropriate cuts. Once you have perfectly sliced pieces, you can heat your pan for frying.

Hot Thai Kitchen assures that it is normal to have a few mishaps when you begin, as getting the right temperature from your stove and identifying the correct length of time for the shallots to fry can take practice. Pour in enough oil so that each shallot is covered and stir frequently. The oil should be bubbling, and the heat is best kept anywhere from 250-300 degrees Fahrenheit to result in the coveted golden-brown appearance you are aiming for. After the color of the shallots has changed, fish out your shallots and place them on a paper towel to dry, cool, and, of course, enjoy.