Crispy Garlic Chili Oil with Shallots and Fennel Seeds

Name: Crispy Garlic Chili Oil with Shallots and Fennel Seeds
Total time: 30 min
Yield: Makes about 1½ cups (360 ml)
Ingredients: 3 teaspoons fennel seeds; 1½ cups (360 ml) canola, vegetable, or grapeseed oil, plus more if needed; 4 to 5 teaspoons red pepper flakes, depending on how hot you like things; ½ teaspoon kosher salt, plus more to taste; 10 large cloves garlic, finely chopped; 1 cup (100 g) thinly sliced shallots (from about 2 large shallots)

Preparation info

Makes about
1½ cups

Difficulty
Easy
Ready in
30 min

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

This oil is addictively good. It’s grand drizzled over roasted vegetables or fish, your portion of pasta, a fried egg, or on top of quickly seared thin slices of beef. I’m sure you’ll find countless other ways to use it.

Ingredients

10 large cloves garlic, finely chopped
1 cup (100 g) thinly sliced shallots

Garnish
Gluten-free
Vegan
Spicy

Method

Put the garlic and shallots in a medium saucepan and pour in the oil. You want the aromatics just submerged in the oil, so add a teaspoon or so more oil if needed. Bring the mixture to a steady simmer over medium-low low heat. Cook, stirring frequently, until the garlic and the shallots begin to take on a golden color, 13 to 15 minutes; watch it carefully so they don’t start to turn too brown o