Anna Shepherd

Crispy Fried Shallots

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Preparation info
  • Makes Enough to Serve

    6

    • Difficulty

      Easy

Appears in
Love Vegetables: Delicious Recipes for Vibrant Meals
Love Vegetables

By Anna Shepherd

Published 2024

  • About

Starting the shallots off in cold oil ensures they turn sweet, crisp and golden evenly without burning or taking on any bitterness.

Ingredients

  • 8 little round shallots, cut into thin 2–3mm (1/16in) rings
  • 300 ml (10½ fl oz/1¼</

Method

Place a fine sieve over a heatproof bowl and set aside by the hob. Tip the shallots into a saucepan, then pour over the oil to completely cover the little white and purple rounds. Cook over a low heat, using a fork to gently separate the shallot layers as they cook, for 22–25 minutes until each ring is golden and the pan is bubbling constantly.

Pour the shallots into the sieve, catching