- July 2022
- Serves 4-6
- Hands-on time 5 min. Frying time 15-20 min.
Crispy shallots add colour, crunch and flavour to all manner of dishes. Sprinkle these golden bits on soups, pasta, hot dogs or curries.
Have you seen our glazed onglet steak with brown butter mash and crispy shallots?
Recipe taken from Berber & Q: On Vegetables by Josh Katz (£25 Kyle Books).
- 400ml vegetable oil
- 600g thinly sliced shallots
- Warm 400ml veg oil in a smallpan over low-medium heat until just shimmering, then add the thinly sliced shallots and fry, stirring often, for 15-20 minutes until golden. Remove the shallots from the oil using a slotted spoon (reserve the oil for later use) and transfer to a plate lined with kitchen paper.
- Season the shallots with salt and store in a sealed container for up to 5 days.
Sprinkle these golden, crispy shallots on all manner of dishes: hot dogs, macaroni cheese, noodles, creamy curries, or soups like this smoky burnt aubergine soup with crispy shallots, rice and herbs.
Rate & review
Or, how about...?
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter