Fried Shallots

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Crispy, salty, and sweet. These top my wedge salad at BarBacon, and I also love them on top of burgers or just as a snack with cocktails. Strain the oil that you use to fry the shallots and use it to cook another dish or to make a vinaigrette. They will keep for a few days at room temperature.


  • 2 cups (480 ml) canola oil
  • 4 large shallots, sliced crosswise into rounds inch (3 mm) thick, rings separated
  • 1 cup (240 ml) shaken buttermilk
  • Kosher salt and freshly ground black pepper
  • 1 cup (125 g) all-purpose flour


In a medium saucepan, heat the oil to 300°F (150°C) on a deep-fry thermometer. Line a baking sheet with several layers of paper towels.

While the oil is heating, put the shallots in a large bowl, add the buttermilk, ½ teaspoon salt, and a pinch of pepper, and stir to make sure each one is coated in the milk. Drain the shallots.

Put the flour in a shallow baking dish and season with ½ teaspoon salt and a pinch of black pepper. Dredge the shallots, working in batches, in the flour and tap off any excess. Fry, in batches, until golden brown, about 2 minutes. Using a spider or slotted spoon, remove and drain on the prepared baking sheet. Season lightly with a bit more salt before serving.