Crispy Fried Shallots and Garlic
Crispy fried aromatics are created by slowly frying thinly sliced shallots and garlic in cold-start oil until they reach a deep, uniform tan, then draining them immediately to maintain their shatter-like crunch. These condiments add a bitter-sweet intensity and textural contrast to bowls of rice, soups, or stir-fries.
Watch the color, not the clock.
The difference between crisp and bitter is a matter of seconds. Keep your eyes on the pan; once they turn from pale yellow to light golden, they are seconds away from burning.
- small heavy-bottomed saucepan
- fine-mesh sieve
- heat-proof bowl
- mandoline or sharp chef's knife
- paper towels
What goes in.
- 1 cupshallots, sliced into paper-thin rings
- 1/2 cupgarlic, sliced into thin discs
- 1.5 cupsneutral oil, such as grapeseed or canola
- pinchfine sea salt
Start in a cold pan
Place your aromatics into the oil while it is cold and turn the heat to medium-low. This allows the moisture to escape gradually, ensuring the shallots fry evenly without the outside browning before the center is crisp.
The method.
Prepare the aromatics
Use a mandoline to slice shallots and garlic as thinly and consistently as possible. Inconsistent thickness leads to burnt edges and soft, oily centers.
Begin the fry
Place the oil and sliced aromatics into a saucepan. Turn heat to medium-low. Stir occasionally to ensure even cooking, being careful not to break the delicate slices.
Monitor the color
Once the bubbles become small and frequent, the moisture is mostly gone. Watch closely as the aromatics turn a light straw color. Remove from heat while they are still slightly pale, as they will continue to brown in the residual heat.
Drain and finish
Immediately pour the oil through a sieve into a heat-proof bowl. Spread the fried shallots and garlic in a single layer on paper towels to cool completely. Sprinkle with salt while warm.
Other turns to take.
Chili-Infused
Add a teaspoon of dried red chili flakes to the oil during the last minute of frying for a slow, lingering heat.
When it doesn't go to plan.
Save the strained aromatic oil in a jar; it is packed with flavor and excellent for frying eggs or dressing steamed vegetables.
If your garlic slices are smaller than the shallots, fry them separately, as garlic burns faster than shallots.
Store the finished crisps in an airtight jar at room temperature; they will stay crisp for about a week.
The ones that keep coming up.
Why are my shallots soft instead of crispy?
They were likely taken out of the oil too early or piled too thickly on the paper towels while cooling. They must be spread out to allow steam to escape.
Can I use olive oil?
Avoid extra virgin olive oil, as it has a low smoke point and a flavor profile that can overpower the aromatics. Use a neutral oil.
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