I plan to try this weekend. But if that is the case, why would the fried version be different? Sure, the garlic and shallots change texture when mixed with the oil, but it still has a texture I would call crunchy. I rarely “deep fry” shallots or garlic, but I don’t think they turn out all that crunchy.
Here is a picture of the shallots after frying from the seriouseats recipe.
The recipe says “When they’re a shade lighter than tan, strain the shallots through a fine-mesh sieve, reserving the oil. They won’t appear truly crisp and golden until they’ve come out of the oil, after which the residual heat will help them reach a crisp, golden brown.”, so maybe they end up crispier than they look. I can imagine the garlic retains more crunch, but not TOO much since you don’t want it brown and bitter.
The dehydrated ones would go into the mix more crunchy, and I’m thinking they might absorb less oil.