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Crispy Shallots

Crispy shallots are best used the same day they are made. Store in an airtight container after cooling completely.

  • Yield: 1 cup


  • 3 shallots, thinly sliced, rings separated
  • 2 tablespoons Crystal hot sauce or other Louisiana red hot sauce
  • 1/2 cup all-purpose flour
  • Vegetable oil, for frying
  • Sea salt, for seasoning


  • In a small bowl, combine the shallots with the hot sauce. Add the flour to the bowl and toss to coat.

  • Pour vegetable oil in a small saucepan to a depth of 1 to 2 inches, and heat it over medium heat. Fry the shallots, in batches and stirring gently, until golden brown, about 1 minute. Using a slotted spoon, transfer the shallots to a paper-towel-lined plate. Season with sea salt.