Recipe courtesy of Dawn Perry

Garlic-Shallot Crunch

Name: Garlic-Shallot Crunch
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 1 cup crunchies and 3/4 cup tasty oil
Ingredients: 4 large shallots, peeled and thinly sliced into rings (about 1 cup); 1 head garlic, cloves separated and thinly sliced (about 1/2 cup); 1 to 1 1/2 cups vegetable or other neutral oil; Kosher salt

0 Reviews

Level: Easy
Yield: 1 cup crunchies and 3/4 cup tasty oil
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

330

Total Fat

34

Saturated Fat

3

Carbohydrates

7

Dietary Fiber

1

Sugar

2

Protein

1

Cholesterol

0

Sodium

157

Total: 40 min
Active: 40 min

In Southeast Asian cooking, crispy fried shallots and garlic add irresistible crunch and a subtle toasted sweetness to everything from curries and noodles to refreshing herb- laden salads. I like them so much and end up wanting them on everything, so making a big batch is the way to go for me. This recipe requires more knife work than any other in my book. I apologize for that, but know that the payoff is worth it. Also, once the shallots and garlic are sliced, the hard part is over. These get crunchier and cook faster if the shallot and garlic are sliced evenly and as thin as possible. If you have a mandoline, use it here. It’s not totally necessary, but it makes for easier and faster work. If you’re scared of the sharp blade, use a dish towel to hold on to whatever you’re slicing or wear a rubber glove (the kind you might wear to wash dishes). Take. Your. Time. You’ll be left with a jar of intensely flavorful oil to boot. Use that to sear fish or make dressing.

Ingredients

4 large shallots, peeled and thinly sliced into rings (about 1 cup)

1 head garlic, cloves separated and thinly sliced (about 1/2 cup)

1 to 1 1/2 cups vegetable or other neutral oil

Kosher salt

Directions

Combine shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer shallots and garlic to a paper towel–lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.

Garlic-Shallot Crunch

Ingredients

Directions

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