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.
Ingredients
- 8medium shallots (1/2 pound), sliced 1/8-inch thick on a mandoline
- 2cups vegetable oil
- 12cloves garlic, sliced like the shallots
- Salt
- Nutritional Information
Nutritional analysis per serving (4 servings)
141 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 8 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 1/2 cups fried shallots, plus 2 cups infused oil
Preparation
- 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.
1 hour
Dining and Cooking