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Crisp-Fried Garlic

From the collection


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.


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


  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.


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

This content is from the Matthew Amster-Burton collection.

There is 1 comment on this item
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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,


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

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