Fried Garlic and Shallots
Crispy golden shallots and garlic chips add crunch to noodles, rice, and soups.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Thin slices of garlic and shallot are fried low and slow in oil until deeply golden and crisp, then drained and salted. This Southeast Asian pantry staple keeps for weeks and adds crunchy texture and savory depth to congee, noodle soups, fried rice, and salads.
Ingredients
- 2 cups shallots, thinly sliced into rings
- 1 cup garlic cloves, thinly sliced
- 2 cups neutral oil, such as vegetable or canola
- 1/2 teaspoon fine salt, plus more to taste
Method
-
Peel the shallots and garlic cloves. Slice the shallots into thin, even rings and slice the garlic cloves thinly lengthwise, keeping the two separate.
-
Spread the sliced shallots and garlic on paper towels and let them air-dry for 10 minutes to remove excess surface moisture.
-
Pour the oil into a 9-inch skillet or small saucepan and set over medium-low heat. Add the sliced shallots in a single layer.
-
Fry the shallots, stirring frequently, until they turn pale gold and the bubbling slows, about 12 minutes. Watch closely near the end as they darken quickly.
-
Using a slotted spoon, transfer the shallots to a paper-towel-lined plate, spreading them out so they stay crisp as they cool.
-
Return the oil to medium-low heat and add the sliced garlic in a single layer.
-
Fry the garlic, stirring frequently, until golden and fragrant, about 5 minutes. Garlic browns faster than shallots, so remove it as soon as it turns light golden.
-
Transfer the garlic to a separate paper-towel-lined plate using a slotted spoon, spreading it out in a single layer.
-
While still warm, sprinkle both the fried shallots and garlic with salt and toss gently to coat.
-
Let the shallots and garlic cool completely to room temperature, about 15 minutes, so they crisp fully before storing.
-
Store the fried garlic and shallots separately in airtight containers at room temperature for up to 2 weeks, or reserve the flavorful frying oil for cooking.
Rate this recipe
Fried Garlic and Shallots
Thin slices of garlic and shallot are fried low and slow in oil until deeply golden and crisp, then drained and salted. This Southeast Asian pantry staple keeps for weeks and adds crunchy texture and savory depth to congee, noodle soups, fried rice, and salads.
45 min 16 oz 70 cal
Ingredients
- 2 cups shallots, thinly sliced into rings
- 1 cup garlic cloves, thinly sliced
- 2 cups neutral oil, such as vegetable or canola
- 1/2 teaspoon fine salt, plus more to taste
Method
- 1
Peel the shallots and garlic cloves. Slice the shallots into thin, even rings and slice the garlic cloves thinly lengthwise, keeping the two separate.
- 2
Spread the sliced shallots and garlic on paper towels and let them air-dry for 10 minutes to remove excess surface moisture.
- 3
Pour the oil into a 9-inch skillet or small saucepan and set over medium-low heat. Add the sliced shallots in a single layer.
- 4
Fry the shallots, stirring frequently, until they turn pale gold and the bubbling slows, about 12 minutes. Watch closely near the end as they darken quickly.
- 5
Using a slotted spoon, transfer the shallots to a paper-towel-lined plate, spreading them out so they stay crisp as they cool.
- 6
Return the oil to medium-low heat and add the sliced garlic in a single layer.
- 7
Fry the garlic, stirring frequently, until golden and fragrant, about 5 minutes. Garlic browns faster than shallots, so remove it as soon as it turns light golden.
- 8
Transfer the garlic to a separate paper-towel-lined plate using a slotted spoon, spreading it out in a single layer.
- 9
While still warm, sprinkle both the fried shallots and garlic with salt and toss gently to coat.
- 10
Let the shallots and garlic cool completely to room temperature, about 15 minutes, so they crisp fully before storing.
- 11
Store the fried garlic and shallots separately in airtight containers at room temperature for up to 2 weeks, or reserve the flavorful frying oil for cooking.