It’s worth making your own crispy fried garlic at home as it’s quite different to – and infinitely better than – the commercially-available kind. Plus you end up with a pot of beautifully scented garlic oil to use for stir-fries, dressings or deep-frying.
How long the garlic takes to cook varies a little depending on its moisture content, the type of saucepan you use, the heat and the amount of oil, so let your nose, eyes and ears guide you rather than relying on specific timing (see video below).
Stirring regularly allows steam to escape, ensuring the garlic stays crisp.
If making both fried garlic and fried shallots, fry the garlic first, as it needs to start in cold oil otherwise it burns before it crisps due to its higher sugar content; if it becomes too dark it will be bitter and inedible.
If you are buying crisp fried garlic, check the best-before date and store it in the fridge as it goes rancid quickly.
15 cloves garlic (about 60g peeled) makes about ½ cup fried garlic (about 36g).
Here’s how to make crispy fried garlic at home:
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