How to Make Microwave-Fried Shallots, Garlic, and Leeks

We love the bursts of crunch and savory flavor that crispy fried shallots, garlic, and leeks bring when sprinkled over soups, salads, stir-fries, and burgers. But they’re easy to overcook. Microwaving them is more foolproof and doesn’t require constant stirring.

For Shallots: Place 3 shallots, peeled and sliced thin, in medium bowl with 1/2 cup vegetable oil and microwave at 100 percent power for 5 minutes. Stir and microwave 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; season with salt. Let drain and turn crisp, about 5 minutes, before serving.

For 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.

For 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, dried, and tossed with 2 tablespoons all-purpose flour (which accelerates browning).

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