Homemade Crispy Fried Shallots (Bawang Goreng)
Crispy fried shallots are a simple way to give almost anything a delicious, savory crunch. All you need are shallots and oil, plus a little patience while they turn golden. Sprinkle them over noodles, soups, salads, roasted vegetables, or rice bowls—and save the fragrant shallot oil for cooking.
Why Crispy Fried Shallots Matter in Indonesian Cooking
Known as bawang goreng (fried shallots) in Indonesia, these golden little flakes are more than a garnish: they’re a familiar finishing touch in everyday home cooking, street food, and festive meals. Their sweet, toasty flavor adds contrast to soft rice, noodles, and slow-cooked dishes. They’re common across Indonesia, with regional variations in how they’re prepared and served.
Ingredients & Substitutions
You’ll need fresh shallots and a neutral oil such as canola, sunflower, or rice bran oil. Choose firm shallots, peel them, and slice them very thinly and evenly. Regular onions can be fried, too, but their larger size and higher moisture content give a different result.
How to Use Crispy Fried Shallots
Add them to creamy soups, mashed potatoes, roasted green beans, mac and cheese, grilled chicken, or fried rice. A spoonful can make a weeknight dish feel special. And there’s absolutely no shame in using packaged crispy shallots from the grocery store or Asian market when you’re short on time.
Tips for Extra-Crispy Shallots
Use a sharp knife or mandoline for even slices, and pat the shallots dry before frying. Start them in cool oil, stir frequently, and keep the heat gentle. Lift them out when light golden—not dark brown—because they’ll continue to deepen in color as they cool.
Save the Shallot Oil
Once strained, the leftover oil is delicious for sautéing vegetables or starting a stir-fry. Cool it promptly, refrigerate in a covered container, and use within four days or freeze portions for longer storage. Don’t leave homemade shallot-infused oil at room temperature.
Storage
Let the fried shallots cool completely before transferring to a clean, airtight container. They’re crispiest the day they’re made, but can be kept for a day or two in a cool, dry place if thoroughly fried and dried. Discard if they soften, smell off, or show any signs of moisture.
8
servings10
minutes18
minutes28
minutesIngredients
6 medium shallots (about 8 ounces), peeled
1 cup neutral oil, such as canola, sunflower, or rice bran oil
¼ teaspoon fine salt, optional, to finish
Directions
- Slice the Shallots
- Slice peeled shallots into very thin, even rings, about 1/16 inch thick, using a sharp knife or mandoline. Separate the rings and pat thoroughly dry with paper towels.
- Start in Cool Oil
- Add sliced shallots and oil to a dry, medium saucepan or skillet. Set over medium-low heat. Stir regularly as the oil warms and the shallots begin to bubble.
- Fry Gently
- Cook for about 12–18 minutes, stirring often and lowering the heat if needed so the shallots brown evenly. Once they are light golden, quickly lift them out with a spider strainer or slotted spoon. They will darken slightly after removal.
- Drain Until Crisp
- Spread the shallots in a single layer on a paper towel-lined tray. Let cool completely; they should crisp as they cool. Sprinkle with a little salt, if desired.
- Strain the Oil and Serve
- Carefully strain the shallot-flavored oil into a clean heat-safe container. Serve crispy shallots over your favorite dishes. Refrigerate the cooled infused oil promptly and use within four days, or freeze. Do not store the infused oil at room temperature.
