Fried Shallot Or Garlic Flakes Recipes

OVEN DRIED ONION / GARLIC FLAKES

Steps:

• Preheat the oven to 140 degrees Fahrenheit (71 degrees Celsius), and then add the loaded trays. Prop the door open at least 4 inches.
• Dry onions/garlic in single layers on trays. Depending of drying conditions, drying times make take longer.
• Place on trays that are at least 1 1/2 inches narrower than the inside of the oven to allow for air circulation.
• Allow at least 2 1/2 inches between trays and 3 inches of free space at the top of the oven. Be sure there is lots of air space between the pieces of onions/garlic and placed in a single layers.
• Optional but good to do. Place a fan outside the oven in such a position that air is directed through the opening and across the oven.
• Change the position of the fan frequently during drying to vary the circulation of the air.
• Maintain the temperature at 140 degrees Fahrenheit (60 degrees Celsius). It takes less heat to keep the temperature at 140 degrees Fahrenheit as drying progresses, so watch the temperature carefully at the end of the drying. Check the onions/garlic often, and turn the trays frequently. At the start of the drying process, there is worry of scorching, but when nearly dry, the product may scorch very easily. Even slight scorching destroys the flavor and may lower the nutritive value, so be careful not to allow the temperature to rise above 140 degrees Fahrenheit, especially during the end of drying.
• The onions will be brittle when dry and will crumble when crushed.
• This should take between 6 and 10 hours.

FRIED SHALLOT OR GARLIC FLAKES

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.

GARLIC-SHALLOT CRUNCH

Steps:

• Combine shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.

CRISPY FRIED SHALLOTS RECIPE

Steps:

• Cut off both ends of the shallots and remove the skin.
• Cut the shallots crosswise in rings, either with a mandoline or a sharp knife.
• Now heat some vegetable oil in a medium saucepan or pan.
• Once the oil is heated to medium, place the shallot slices into the hot oil.
• Constant stirring with a pair of chopsticks to separate the shallot rings helps fry them evenly. The endpoint is when the shallot has become golden brown.
• Once the color has turned golden, please remove it from the oil immediately with a slotted spoon.

SPAGHETTI AGLIO E OLIO E FRIED SHALLOT

Steps:

• If using homemade shallots, skip to Step 2. If using store-bought shallots, toast them in a dry 12-inch skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. Season generously with salt and transfer to a bowl.
• Smash the garlic cloves with the side of a knife and roughly mince. Set aside. Add a couple of inches of water and a large pinch of salt to the skillet, and bring to a rolling boil over high heat. Add the pasta and cook, stirring occasionally, until just shy of al dente (about a minute less than the package directions).
• Meanwhile, combine ¼ cup oil, the minced garlic, red-pepper flakes and a large pinch of salt in a large saucepan or skillet. Heat, stirring frequently, over medium-low until the garlic is very aromatic and just starting to turn pale gold in parts, about 5 minutes. It should maintain a very gentle sizzle the whole time it is cooking (adjust heat as necessary). When the garlic is done, shut off the heat, then, using a ladle or spoon, add a large splash of the pasta water to the pan with oil to halt the cooking. Add half the toasted shallots and stir.
• When the pasta is just shy of al dente, using tongs, transfer it to the pan with the garlic oil, allowing any liquid that clings to it to come along; reserve a bit of the pasta water. Add the remaining 2 tablespoons olive oil. Return the pan with the pasta and garlic oil to high heat, and cook, stirring and tossing constantly, until a creamy, emulsified sauce coats the pasta. (If the sauce looks watery, continue tossing and cooking. If it looks broken and oily, add some more pasta water a few tablespoons at a time and continue cooking until it emulsifies.) Stir in the parsley and chives (if using), season to taste with more salt (it can take quite a bit of salt), transfer to a serving bowl, sprinkle with reserved toasted fried shallots and serve.

SHALLOT AND GARLIC BUTTER

Steps:

• In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.

TO FRY SHALLOTS AND GARLIC

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.

FRIED SHALLOTS

Steps:

• Spread shallots on a paper-towel lined baking sheet; let dry for 15 to 20 minutes.
• Heat oil in a small heavy skillet over medium-low heat until it?s so hot that a shallot slice dropped in oil bubbles and floats to surface. Stir in all shallots; fry until golden, stirring often, 4 to 6 minutes. Remove with a slotted spoon; drain on paper towels.

CRISPY SHALLOTS AND GARLIC

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.