Crisp-fried garlic

Crisp-fried garlic

By
From
7000 Islands
Makes
1/2 cup
Photographer
Jana Liebenstein

Garlic is central to Filipino Shallot and olive pickle cookery. This garnish of golden, crunchy flavour adds the finishing touch to just about any dish. Garlic burns easily so start in cold oil for maximum control — by the time the oil has reached medium heat, the garlic has cooked through. The final minute of cooking will ensure the desired colour and crispness. For garlic chips, thinly slice the cloves and adjust the cooking time.

Ingredients

Quantity Ingredient
1 garlic bulb, cloves peeled and finely chopped
125ml vegetable oil

Method

  1. Place the garlic and vegetable oil in a cold saucepan. Place the pan over medium heat and cook for 7–10 minutes, gently shaking the pan occasionally until the garlic is golden and crisp. Remove from the heat and strain off the oil, reserving it for another use. Cool the garlic bits, then transfer to an airtight container. They can be stored at room temperature for up to 1 week.
Tags:
Filipino
Philippines
Asian
South
East
SBS
7000
Islands
Islander
Yasmin
Newman
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again