CRISPY SHALLOTS AND GARLIC
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
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
FRIED SHALLOT OR GARLIC FLAKES
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
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
GARLIC-SHALLOT CRUNCH
In Southeast Asian cooking, crispy fried shallots and garlic add irresistible crunch and a subtle toasted sweetness to everything from curries and noodles to refreshing herb- laden salads. I like them so much and end up wanting them on everything, so making a big batch is the way to go for me. This recipe requires more knife work than any other in my book. I apologize for that, but know that the payoff is worth it. Also, once the shallots and garlic are sliced, the hard part is over. These get crunchier and cook faster if the shallot and garlic are sliced evenly and as thin as possible. If you have a mandoline, use it here. It's not totally necessary, but it makes for easier and faster work. If you're scared of the sharp blade, use a dish towel to hold on to whatever you're slicing or wear a rubber glove (the kind you might wear to wash dishes). Take. Your. Time. You'll be left with a jar of intensely flavorful oil to boot. Use that to sear fish or make dressing.
Provided by Food Network
Categories condiment
Time 40m
Yield 1 cup crunchies and 3/4 cup tasty oil
Number Of Ingredients 4
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.
GARLIC MASHED POTATOES WITH CRISPY FRIED SHALLOTS
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot.
- Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes.
- Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste.
- Heat 1 inch of oil to 350 degrees F in a high-sided pan.
- In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain.
- To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots.
PAN-FRIED GARLIC SHRIMP
Steps:
- Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 8 g, Cholesterol 172.3 mg, Fat 14.7 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 2.3 g, Sodium 201.6 mg, Sugar 0.6 g
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.
CRISPY FRIED SHALLOTS
Make and share this Crispy Fried Shallots recipe from Food.com.
Provided by Gandalf The White
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil to 360°F.
- Separate the shallot slices into rings and place them in a medium bowl.
- Make certain the shallots are not moist, since otherwise they may splatter when they go into the oil.
- Sprinkle flour over the shallots and toss them lightly to coat evenly.
- Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated.
- Fry until golden brown, about 12-14 minutes.
- Remove with a slotted spoon, then put on paper towels to drain the oil.
- Sprinkle with salt while still warm.
- Continue frying the rest of the shallots, salting each batch while it is still warm.
- Use as a garnish for Spiced Carrot Soup, Recipe #108333.
Nutrition Facts : Calories 30.3, Fat 0.1, Sodium 391.6, Carbohydrate 6.9, Fiber 0.1, Protein 1
FRIED SHALLOTS AND SHALLOT OIL
Provided by Julia Moskin
Categories quick, condiments
Time 20m
Yield 1 cup oil and 1 cup shallots
Number Of Ingredients 2
Steps:
- Heat oil in a wide, heavy skillet over medium-high heat, and line a plate with paper towels.
- Test oil by tossing in a slice of shallot. When it sizzles, gently add remaining shallots and lower heat to medium. Shallots should bubble gently, not furiously. Stir often. After 5 minutes, if shallots have started to brown, reduce heat. They should slowly turn from translucent to golden to brown; the process should take about 15 minutes.
- Transfer cooked shallots to lined plate with slotted spoon or tongs, shaking off excess oil. Blot with paper towel and let cool at room temperature for 5 to 10 minutes, until crisp.
- Store shallots in an airtight container and use as a crunchy garnish or in salads. Strain oil to remove debris and store in a cool place in an airtight container; can be used for stir-frying or any another purpose.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 12 milligrams, Sugar 8 grams
TO FRY SHALLOTS AND GARLIC
This recipe is an accompaniment for [Ginger Salad](/recipes/food/views/106921) and [Long Bean Salad](/recipes/food/views/106902) .
Number Of Ingredients 3
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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