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Garlic-Shallot Crunch<\/p>\nGarlic-Shallot Crunch<\/p>\n
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4 large Shallots, peeled and thinly sliced into rings (about 1 cup)<\/p>\n
1 head garlic, cloves separated and thinly sliced (about 1\/2 cup)<\/p>\n
1 to 1 1\/2 C. vegetable or other neutral oil<\/p>\n
Kosher salt<\/p>\n
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Combine the shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When the 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 the 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.<\/p>\n
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Use flavorful leftover oil to sear fish or make a vinaigrette.<\/p>\n","protected":false},"excerpt":{"rendered":"
Garlic-Shallot Crunch 4 large Shallots, peeled and thinly sliced into rings (about 1 cup) 1 head garlic, cloves separated and thinly sliced (about 1\/2 cup) 1 to 1 1\/2 C. vegetable or other neutral oil Kosher salt Combine the shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When the shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook,…<\/p>\n