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Crisp-Fried Garlic

From the Matthew Amster-Burton 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

Pour one inch of oil into a small saucepan. Heat over medium-high to 365 degrees.
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.

Jubilee Grilled Kale with Farro and Mint

Garlic’s good effect

Eat it raw for heart health

Bay-Roasted Potatoes with Garlic and Herbs

Asafetida

Even stinkier than garlic

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