Fried garlic and shallots are a simple, crunchy topping made by slowly frying thin, even slices in oil until golden, used across Southeast and East Asian cooking. The trick is starting them in cold oil and bringing the heat up slowly, so they colour evenly without burning.
How to make it
- Slice garlic or shallots as thinly and evenly as possible, using a mandoline if you have one.
- Add to cold oil in a small pan, then heat gently, stirring often, until golden.
- Drain on paper straight away, since they continue to darken as they cool. Keep the fragrant oil for cooking.
Why cold oil matters
Starting garlic or shallots in cold oil rather than hot is the single most important step, since it lets them colour gradually and evenly rather than burning on the outside while staying raw inside. The residual heat continues cooking them for a few seconds even after you take the pan off the heat, which is why timing the removal slightly early matters.
Fried garlic vs fried shallots
Shallots generally take a little longer than garlic to crisp properly because of their higher water content, so if frying both together, garlic is usually sliced slightly thicker or added later so they finish around the same time. Keep the two separate if you want full control, since garlic burns faster and more suddenly than shallot once it starts to turn.
Using the leftover oil
The fragrant oil left behind after frying is not a byproduct to discard, it carries a concentrated version of the same flavour and is excellent drizzled over noodles, rice or steamed vegetables. Strain it into a clean jar and store it alongside the crispy bits, using both together or separately as needed.
Where fried garlic and shallots are used
Crispy fried shallots and garlic are a finishing topping across South East Asia and southern China. They add crunch, sweetness and a toasty, savoury flavour to soft dishes.
- Scattered over Thai salads such as larb and som tam.
- On Vietnamese pho, noodle bowls and broken rice.
- On Indonesian and Malaysian nasi goreng, nasi lemak and soto.
- On Chinese congee, noodle soups and steamed fish.
- Over Filipino arroz caldo and garlic fried rice.
Slicing tips
- Slice shallots evenly, about 2 mm thick, so they brown at the same rate. A mandoline helps.
- Mince garlic finely or slice it thin. Fine pieces cook fast and burn easily, so watch closely.
- Pat sliced shallots dry with kitchen paper before frying, as moisture makes them soft.
- Fry garlic and shallots separately, as they cook at different speeds.
FAQ
How long do fried garlic and shallots keep?
About a week in an airtight container at room temperature, though they are best within a few days.
Can I buy them ready-made?
Yes, jars of fried garlic and shallots are sold in most Asian grocers if you would rather skip the frying.