Microwave-Fried Shallots, Garlic, and Leeks

This method for making crispy fried shallots, garlic, and leeks comes from America’s Test Kitchen. Microwaving them is more foolproof than other methods and doesn’t require constant stirring. These are perfect for a Green Bean Casserole if that’s on your holiday tradition list or sprinkled over the top of a steak, eggs, burgers, or focaccia.

Ingredients:

For Shallots:

 3 medium to large shallots, peeled and sliced thin

 ½ cup vegetable oil

 Salt to taste

For Garlic:

 ½ cup garlic cloves, thinly sliced or minced

 1 tsp confectioners’ sugar

 Salt to taste

For Leeks:

 1 leek, white and light green parts only

 2 Tbsp all-purpose flour

 Salt to taste

Method:

Shallots:

 Place the peeled and thinly sliced shallots in medium bowl with 1/2 cup vegetable oil and stir.

 Microwave at 100 percent power for 5 minutes.

 Stir and microwave (1000W see below for other wattages) at 100 percent power for 2 more minutes.

 Repeat stirring and microwaving in 2-minute increments until shallots begin to brown (4 to 6 minutes total).

 Then repeat stirring and microwaving in 30-second increments until shallots are deep golden (30 seconds to 2 minutes total).

 Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt.

 Let drain and turn crisp, about 5 minutes, before serving.

Garlic:

 In place of shallots, use 1/2 cup garlic cloves, sliced or minced.

 After frying, dust garlic with 1 teaspoon confectioners’ sugar (to offset any bitterness) before seasoning with salt.

Leeks:

 In place of shallots, use 1 leek, white and light green parts only, halved lengthwise, sliced into very thin 2-inch-long strips, washed thoroughly, and dried.

 Toss leek strips with 2 tablespoons all-purpose flour (which accelerates browning) and fry as above.

Notes and Options:

They’re easy to overcook so watch them carefully, especially the first time. I fried them one 30 second interval too long.

Use a bowl with high sides. The oil ‘boils’ during this process and the high sides keep the oil in the bowl.

As you proceed with the frying steps you may have steam accumulating on the top of the microwave. Take time to wipe it off with a paper towel when the bowl is out of the microwave to prevent water from creating a popping oil frenzy.

If your microwave has higher wattage, reduce the time of the initial ‘fry’. For a 1200W microwave, try cooking for 4 minutes (2 minute increments the first time to see how it cooks) to begin, then 1 minute (once or twice), followed by 30 second rounds (2-3) until golden brown. You can see through the microwave window to watch the color change.

This method can also be used with onions.