Microwaves heat food by vibrating molecules, causing water to turn to steam. When shallow frying small items such as sliced garlic, onion, or capers, trapped water can bubble and create surges that splatter oil or cause overflows. Using a large bowl with high sides prevents oil from overflowing during microwave frying. Pour just enough oil to submerge the slices and microwave until golden brown to produce quick, small-batch fried garnishes without a large vat of oil. Remove hot fried pieces promptly with a dry slotted spoon to avoid splatter and place them on paper towels to absorb excess grease.
The modern microwave is the bad bawse of quickly reheating leftovers, melting butter, and softening stale bread. However, one lesser-known use for this common appliance is employing it to shallow fry foods, like garnishes, at speed. One simple rule that makes microwave frying much easier is to use a large bowl with high sides to prevent the risk of overflow and splatters.
When frying foods like slivers of garlic or onion, the water inside them turns to steam and bubbles up, creating a surge that rises to the surface (you've likely noticed this phenomenon if you've ever tumbled a batch of freshly cut fries into a deep fryer). The problem is that this surge can cause the oil to splatter out of the bowl,
The best way to make mess-free fried onions in the microwave is to use a large bowl with high sides that can accommodate the oil even when it begins to bubble. Simply pour a small amount of oil into your bowl (just enough for the onions to be submerged) and give them a spin in the microwave until they turn golden brown.
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