Fried garlic is your new best friend! Mix into rice, sprinkle onto cooked meat or vegetables, or if you’re really ambitious make an everything bagel. (Or eat it straight up, I won’t tell.)
Fried Garlic Recipe
Makes: ½ cup
INGREDIENTS
- 1 whole head of garlic, peeled (about 10 cloves)
- ¼ cup grapeseed oil (or other cooking oil)
- ¼ teaspoon salt
DIRECTIONS
- Finely mince the garlic cloves, then sprinkle the minced garlic with salt and set aside.
- Heat the oil in a small sauce pan over medium heat until the oil is simmering, but not smoking. Flick a drop of water in, if the water jumps the oil is hot enough.
- Set a mesh strainer over a bowl. You’ll use this when the garlic is done.
- Add the garlic to the oil carefully to avoid splattering, and stir every minute with a wooden spoon for about 7 minutes (or until the garlic is golden brown like in the image above.) If the garlic begins to brown too quickly, lower the heat. If you have the opposite problem and the garlic does not maintain a vigorous bubbling, raise the heat.
- As soon as the garlic has reached the desired color, immediately strain. Transfer the garlic to a paper towel-lined plate to cool. You can use the garlic infused oil for cooking – and you really should.
- The garlic can be kept in a sealed container at room temperature, and will last for about 2 months. (Though I doubt you’ll have any left after 2 days.)
NOTES
- Taste Test: Feel free to sprinkle more salt on the garlic after it’s cooled if you feel like it needs it.
Pat Braddock says
Ver
Jackie says
I love garlic! I’m definitely going to do this. Thank you!
David says
You won’t be disappointed!