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Ingredients
8 medium shallots (½ pound), sliced ⅛-inch thick on a mandoline
2 cups vegetable oil
12 cloves garlic, sliced like the shallots
Salt
Nutritional analysis per serving
13 grams carbs; 386 calories; 27 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 37 grams fat; 2 grams fiber; 269 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
I made this recipe to garnish the Tohu Thoke on another page. Warning: the shallots cook slowly at first, then a little faster as the oil heats up and you add the garlic. Watch carefully, because they darken fast toward the end of the cooking time. When the shallots and garlic approach a medium tan, take them off the heat and out of the oil. They continue to darken somewhat after they are out. I left mine in the oil a little too long, but they were still good.
Maybe the issue with burnt shallots is preheated oil. Directions say add oil and shallots then cook over high heat.
Burned in five minutes and I had to throw it all away. This recipe needs serious adjustment.
Mine got way too dark way too soon. Here’s my theory: I don’t have a mandoline, so I sliced by hand, and I think I sliced them too thin. I’m curious if others reporting dark results also sliced by hand 🤷🏻♀️. I added the garlic and cooked on low until the garlic took on a bit of color then took them out (5 minutes at most once I put the garlic in). They were very dark, but still good! I used them on the Herb and Chicken Salad with Nuoc Cham.
Does anyone test these recipes? I ruined a whole batch of shallots, they darkened so fast and tasted too bitter to use. I followed the recipe to the letter. The idea that you can get the garlic and shallots to brown to the desired result with this recipe is just not possible. Friends, please don’t try this recipe.
Maybe the issue with burnt shallots is preheated oil. Directions say add oil and shallots then cook over high heat.