Crispy Fried Shallots

Peel the shallots and slice them into rings approximately 2 mm thick — thin and consistent. A mandoline slicer is ideal for uniformity, which is critical: uneven slices mean some rings burn before others are golden. Separate the rings as you slice. If using the flour method, toss the rings lightly in rice flour, shaking off excess — just a thin coating. Pat the rings dry with a cloth before adding flour, as surface moisture causes violent oil splatter.

Place the shallots in a cold pan and pour the oil over them to submerge them completely. Place over medium heat and begin frying from cold — this is the critical technique of Indonesian bawang goreng. The cold start gently dehydrates the shallots before the oil reaches frying temperature, ensuring they crisp gradually rather than burning outside while remaining soft inside. Stir occasionally. The oil will bubble gently as moisture releases. Gradually increase to medium-high as the bubbling slows. The entire process takes 15 to 20 minutes. Watch intently during the final 3 to 4 minutes — the transition from pale gold to perfect amber to burnt happens within 90 seconds.

Transfer the fried shallots immediately to a paper-towel-lined tray in a single layer. Season with a pinch of fine salt while they are still hot. Do not pile them up — they need to stay in a single layer while they cool, or the steam from the inner layers will make the outer ones soggy. Cool completely at room temperature. They will crisp dramatically as they cool from very hot to ambient. Store in an airtight jar at room temperature for up to 1 week. Refrigeration makes them lose their crunch.