Crispy Shallots and Garlic

Name: Crispy Shallots and Garlic
Total time: 1 h
Yield: 1 1/2 cups fried shallots, plus 2 cups infused oil
Ingredients: 8 medium shallots (1/2 pound), sliced 1/8-inch thick on a mandoline; 2 cups vegetable oil; 12 cloves garlic, sliced like the shallots; Salt

By Francis Lam

Total Time: 1 hour
Rating: 4(71)
Comments: Read comments

This gently-fried topping takes a little patience, but leaves you with sweet, aromatic, crunchy bits that will elevate salads, sandwiches, pasta or noodles. And the oil you fry it in also takes on terrific flavor — also great for drizzling on most anything you can think of.

Featured in: A Thousand Funks and Flavors

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Ingredients

Yield:1½ cups fried shallots, plus 2 cups infused oil

8medium shallots (½ pound), sliced ⅛-inch thick on a mandoline
2cups vegetable oil
12cloves garlic, sliced like the shallots
Salt

Ingredient Substitution Guide

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Preparation

Step 1
Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
Step 2
Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.

Ratings

4 out of 5

71 user ratings

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Comments

blisssu7 years ago

I made this recipe to garnish the Tohu Thoke on another page. Warning: the shallots cook slowly at first, then a little faster as the oil heats up and you add the garlic. Watch carefully, because they darken fast toward the end of the cooking time. When the shallots and garlic approach a medium tan, take them off the heat and out of the oil. They continue to darken somewhat after they are out. I left mine in the oil a little too long, but they were still good.

Pam9 months ago

Maybe the issue with burnt shallots is preheated oil. Directions say add oil and shallots then cook over high heat.

Megan10 months ago

Burned in five minutes and I had to throw it all away. This recipe needs serious adjustment.

Match W1 year ago

This was awful. It didn’t even take 4 minutes and the shallots burnt and my temperature was not even as high as suggested.

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