fried shallots
Also known as: crispy fried shallots, bawang goreng, fried small onions, crispy shallot flakes, fried sambar onions
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Also known as: crispy fried shallots, bawang goreng, fried small onions, crispy shallot flakes, fried sambar onions
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, they typically last 2-3 months. Refrigeration can extend this to 6 months.
Pure fried shallots are gluten-free, but some commercial brands dust them with wheat flour before frying. Always check the label for additives.
Fried onions are the closest substitute. In a pinch, toasted breadcrumbs or crushed toasted nuts can provide a similar crunch, though the flavor profile will differ.
Look for a bright golden-brown color. Avoid batches that look very dark (burnt/bitter) or feel oily and clumped together.
Yes, they can be frozen in a vacuum-sealed bag for up to a year, though they may lose some crispness upon thawing.
Shallots turn bitter if they are overcooked or fried at too high a temperature. They should be removed from the oil just before they reach the desired shade of brown, as residual heat continues the cooking.
They are essential in Southeast Asian cuisine, used as a topping for congee, Haleem, Biryani, Thai salads, and various noodle soups.
While shallots themselves are healthy, the frying process adds significant calories and fat. They should be used as a condiment or garnish rather than a primary vegetable.
fried shallots is a versatile ingredient found in cuisines around the world. With 580 calories per 100g and 4.5 grams of protein, it's a nutritious addition to many dishes.
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