Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Crisp-Fried Garlic

From the collection

Introduction

These are good on salads and as a garnish for stir-fries and soups, Asian or otherwise. The recipe is adapted from James Oseland’s Cradle of Flavor.

Ingredients

~ Peanut oil
~ Garlic cloves, peeled and trimmed and cut into paper-thin slices

Steps

  1. Pour one inch of oil into a small saucepan. Heat over medium-high to 365 degrees.
  2. Add the garlic slices (working in batches if you have more than ½ cup of slices) and stir gently but constantly with a slotted spoon until they turn golden, 1 to 2 minutes. Remove the garlic to paper towels. Use immediately or store in a sealed container in the refrigerator up to 1 week.

Notes

Read more about the stinking rose in Matthew Amster-Burton’s column on garlic.

This content is from the Matthew Amster-Burton collection.

Subscribe
Comments
There is 1 comment on this item
Add a comment
Unrated
0% recommend this recipe
1. by Ra. on Jul 30, 2012 at 2:46 AM PDT

Hello There!

I always do it.

My question is, what is the effect on the much acclaimed health benefits of garlic when we fry it to this extent?

Much regards,

Ra.

PS. At times, I add ginger and chilli to it and it tastes better than garlic alone.

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice