To Fry Shallots And Garlic Recipes

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FRIED SHALLOT OR GARLIC FLAKES



Fried Shallot or Garlic Flakes image

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

8 shallots or 8 garlic cloves, peeled and cut cross-wise into slices 1/8-inch thick
peanut oil or vegetable oil (for frying)

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

CRISPY SHALLOTS AND GARLIC



Crispy Shallots and Garlic image

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

8 medium shallots (1/2 pound), sliced 1/8-inch thick on a mandoline
2 cups vegetable oil
12 cloves garlic, sliced like the shallots
Salt

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

TO FRY SHALLOTS AND GARLIC



To Fry Shallots and Garlic image

This recipe is an accompaniment for [Ginger Salad](/recipes/food/views/106921) and [Long Bean Salad](/recipes/food/views/106902) .

Number Of Ingredients 3

2 large shallots
2 garlic cloves
1 cup vegetable oil

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.

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