Crispy Fried Shallots – Crispy fried shallots are a delicious and popular topping used in many Southeast Asian dishes. 

They add a crunchy texture and savory flavor to soups, salads, rice, and noodles. But keeping them crispy for a long time can be tricky! 

In this article, we’ll share the secrets to making crispy fried shallots stay fresh and crunchy, and answer some common questions about fried shallots. If you’ve ever wondered why your fried shallots aren’t crispy or why they sometimes turn soft, keep reading!

What Are Crispy Fried Shallots Made Of?

Want to Try Crispy Fried Onions?

Fried shallots are made from thinly sliced shallots that are deep-fried in oil. Shallots are small, purple-skinned onions that have a sweeter, milder flavor compared to regular onions. 

This sweetness makes them ideal for frying, as they caramelize nicely and add a rich, savory taste to food.

To make fried shallots, you need to:

1. Slice the shallots thinly. The thinner the slices, the crispier they will be.

2. Fry the slices in hot oil until they become golden brown and crunchy.

3. Drain the fried shallots on paper towels to remove excess oil, and let them cool to get even crispier.

Are Fried Shallots the Same as Fried Onions?

Fried shallots and fried onions are not the same. While both are made by frying, they come from different types of onions and have different flavors.

• Fried shallots are made from smaller, sweeter shallots, which give them a delicate, caramelized taste and a crispier texture.
• Fried onions are made from larger, sharper-tasting onions (like yellow or white onions), which can have a stronger flavor and a slightly chewier texture.

Fried shallots are usually preferred as a crunchy topping in Asian cuisine, while fried onions are more common in Western dishes like burgers or casseroles.

Why Are My Fried Shallots Not Crispy?

If your fried shallots aren’t crispy, there could be several reasons. Here are some common mistakes:

1. Oil temperature is too low: If the oil isn’t hot enough when you fry the shallots, they’ll soak up too much oil and become soggy instead of crispy. Make sure the oil is hot enough (around 150-160°C or 300-320°F) before adding the shallots.

2. Not slicing evenly: If the shallot slices aren’t even, some pieces will cook faster than others, leaving some crispy and others soft. Slice the shallots as evenly and thinly as possible.

3. Not using flour: A little-known trick to get extra-crispy shallots is to toss the shallot slices in a light coating of flour before frying. The flour absorbs moisture and helps the shallots crisp up nicely.

4. Incorrect storage: Even perfectly fried shallots can lose their crispiness if not stored properly. Moisture from the air can make them soft, so always store fried shallots in an airtight container in a cool, dry place.

Brands like Nion-Nion offer crispy fried shallots that can stay fresh for up to 8 months! 

They achieve this by adding a special flour blend before frying, which keeps the shallots crunchy for a long time. 

So if you’re tired of your fried shallots becoming soft, try pre-made versions like Nion-Nion’s, which are guaranteed to stay crispy.

Why Are My Fried Shallots Soggy?

Want to Try Crispy Fried Onions?

If your fried shallots turn out soft, it’s likely because of the cooking method. Here are a few tips to make sure they come out crispy every time:

1. Make sure the oil is hot enough: The oil should be hot before you start frying (around 150-160°C or 300-320°F). If it’s not hot enough, the shallots will absorb too much oil and stay soft.

2. Don’t overcrowd the pan: Frying too many shallots at once can lower the oil’s temperature, causing them to cook unevenly and become soft. Fry in small batches to keep the oil temperature stable.

3. Watch the cooking time: Shallots can go from perfectly golden to burnt in seconds, so keep an eye on them. Once they start turning golden, take them out of the oil to avoid overcooking.

4. Drain and cool properly: After frying, place the shallots on a paper towel to remove excess oil and let them cool completely before storing. They will continue to crisp up as they cool.

If you’d rather skip the frying process, you can always buy ready-to-use crispy fried shallots from Nion-Nion, which stay crunchy much longer.

How to Keep Fried Shallots Crispy for Longer?

To keep your fried shallots crispy, here are a few tips:

– Store them in an airtight container: Once the fried shallots have cooled, store them in a sealed container to prevent moisture from making them soft. A glass jar with a tight lid works great.

– Add a paper towel inside the container: A paper towel can help absorb any leftover moisture and keep the shallots crispy.

– Use a flour mix: As mentioned earlier, brands like Nion-Nion use a flour mixture when frying their shallots to make them stay crispy for months. The flour helps by absorbing moisture and adding an extra layer of crunch.

By following these tips, your homemade fried shallots can stay fresh for several weeks. 

And if you want a guaranteed crispy option, Nion-Nion fried shallots can stay crunchy for up to 8 months, thanks to their special flour blend.

Try Nion-Nion Fried Shallots!

Want to Try Crispy Fried Onions?

If you love crispy fried shallots but don’t want the hassle of frying them yourself, why not try Nion-Nion fried shallots? 

They’re made using a special flour mix that keeps them crispy for up to 8 months. Perfect for topping soups, noodles, or salads, they’re ready to use and will stay crunchy for a long time. 

In summary, making and keeping fried shallots crispy requires the right technique, from proper frying to correct storage. But if you prefer a convenient, ready-made option, Nion-Nion fried shallots offer long-lasting crispiness without any extra effort. Enjoy your crispy toppings in all your favorite dishes!

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