Crispy Fried Shallots

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I normally make my own fried shallots to enhance more favor in most of my dishes. Fried shallots and even garlic give a great fragrant and health too. Even in the marketplace you can now be able to get the store-ready fried shallots but sometime you many buy a stale one…especially the stale smell of the oil which they used. It is very simply to do and can be kept a couple of weeks if you handle the process well.




24 shallots, skin removed and thinly sliced and separate the rings

2½ teaspoons all purpose flour

Canola/vegetable/corn for deep frying



Place the shallot rings on a small mixing bowl. Sprinkle the all purpose flour all over the shallots and toss lightly to coat.

Heat a frying pan/pot with enough canola/vegetable/corn oil over medium-high heat. Sprinkle the floured shallot rings over the hot oil and stir gently to keep the shallots separated. Deep-fry until lightly golden brown. Use a deep-fryer strainer to remove the golden brown shallots from the hot oil. Pour the fried shallots on a pan lined with kitchen paper towels to drain off the oil. When completely cool, transfer the fried shallots into a glass/plastic container to keep.


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