GARLIC-SHALLOT CRUNCH
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.
Provided by Food Network
Categories condiment
Time 40m
Yield 1 cup crunchies and 3/4 cup tasty oil
Number Of Ingredients 4
Steps:
- 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.
TO FRY SHALLOTS AND GARLIC
This recipe is an accompaniment for [Ginger Salad](/recipes/food/views/106921) and [Long Bean Salad](/recipes/food/views/106902) .
Number Of Ingredients 3
Steps:
- Heat vegetable oil in a deep 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry sliced shallots, stirring occasionally, until golden brown, about 2 minutes. Transfer shallots with a slotted spoon to paper towels to drain.
- Reheat oil until hot but not smoking and fry thinly sliced garlic cloves in same manner until golden, about 1 minute. Drain garlic on paper towels.
CRISPY SHALLOTS AND GARLIC
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.
Provided by Francis Lam
Categories vegetables
Time 1h
Yield 1 1/2 cups fried shallots, plus 2 cups infused oil
Number Of Ingredients 4
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 230 milligrams, Sugar 5 grams, TransFat 0 grams
SHALLOT AND GARLIC BUTTER
Steps:
- In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.
FRIED SHALLOT OR GARLIC FLAKES
These are a very crisp and tasty topping or addition to everything from soups and salads to curries and stir-fries. You can find these commercially prepared in Asian markets, but you can't beat the taste of freshly homemade. I love them with seafood (trying serving crab over a bed of garlic flakes!)
Provided by GeeWhiz
Categories Vegetable
Time 13m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 2
Steps:
- In a frying pan over medium heat, pour in peanut or vegetable oil to a depth of 1/2 inch.
- When the oil is moderately-hot (about 325 degrees), add the shallot or garlic slices.
- Fry slowly, stirring, just until golden brown, 2 to 3 minutes.
- Using a slotted spoon, transfer the slices to paper towels to drain.
- Let cool, then store the flakes in an airtight container at room temperature for up to several weeks.
Nutrition Facts : Calories 57.6, Fat 0.1, Sodium 9.6, Carbohydrate 13.4, Protein 2
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
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CRISPY FRIED SHALLOTS RECIPE | BON APPéTIT
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4/5 (26)Author Molly BazServings 2Estimated Reading Time 2 mins
- Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
- Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast.)
- Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use, like vinaigrettes, stir-fries, and soups.
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