Fried Shallots
Sweet, salty, and crisp, these shallots are delicious on their own but make excellent additions to things like green bean casseroles, salads, or meat and fish dishes for extra crunch and flavor.
Servings 8
Calories 71kcal
Ingredients
- 1 cup avocado oil
- 4 shallots sliced thin (ensure they are cut to an even thickness so that they all cook at the same rate and you don’t end up with any burned pieces)
- salt to taste
Instructions
- Add the avocado oil and shallots to a small pot and heat over medium heat, stirring occasionally with a fork to ensure even cooking. The shallots will begin bubbling and will simmer slowly in the oil. When the amount of bubbling reduces and the shallots are a straw color, begin stirring more often and cook until rich golden brown. Remove the pot from the heat. Transfer the shallots from the oil to a paper towel to drain excess oil. Sprinkle with a bit of salt and set aside.
Notes
Use a light color pot so that you can easily see the color of the shallots as they cook. Keep the oil after cooking as it makes delicious salad dressing or cooking oil where you want to add onion flavor. It will last for several weeks refrigerated.
Only about 4 tablespoons of oil actually end up being used, which is reflected in the nutrition.
Protein:Energy Quotient [calories]: 0.09
Nutrition
Calories: 71kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg