Garlic-Shallot Crunch Recipe | Dawn Perry

Level: Easy
Yield: 1 cup crunchies and 3/4 cup flavorful oil
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 330
Total Fat: 34 g
Saturated Fat: 3 g
Carbohydrates: 7 g
Dietary Fiber: 1 g
Sugar: 2 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 157 mg

Total: 40 min
Active: 40 min

Transform your dishes with the irresistible crunch and toasted sweetness of crispy fried shallots and garlica Southeast Asian staple that elevates curries, noodles, and fresh herb salads. Make a big batch like this one, and you'll find yourself sprinkling it on everything! Yes, the slicing takes a little patience, but thin, even slices (grab a mandoline if you can) guarantee the crispiest results and fastest cooking. Grip with a dish towel or wear a dish glove for safety. The payoff? Golden crunchies and a jar of aromatic oil perfect for searing fish or whipping up dressings. Ready to dive in?

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

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Instructions

Place the shallots and garlic in a small pot. Pour in enough vegetable oil to just cover them, then set the pot over medium heat.
After about 4 minutes, when the shallots and garlic begin to sizzle actively, lower the heat to low.
Continue cooking, stirring occasionally, until the mixture turns golden brown, about 15 to 20 minutes.
Use a slotted spoon to transfer the shallots and garlic to a plate lined with paper towels, and sprinkle lightly with salt.
Allow the oil to cool, then store it in an airtight container in the refrigerator for up to 1 week. The crunchies can be kept in an airtight container at room temperature for about 1 month.

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