How To Make Fried Garlic & Garlic Oil

Name: Deep-Fried Garlic & Garlic Oil
Yield: 6
Cuisine: Asian
Ingredients: 15 cloves garlic (about 60g peeled); Vegetable oil

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/2oz peeled) makes about ½ cup fried garlic (about 36g/2¼oz).

You’ll need:

vegetable oil
sharp cook’s knife
small heavy-based saucepan
wooden spoon
slotted spoon
paper towel
wire rack
filter paper/muslin

Here’s how to make crispy fried garlic at home (scroll down for a step-by-step video):

Peel garlic and slice it as finely as possible.
Place in a small saucepan with enough cold vegetable oil to cover it well.
Place over a medium heat and fry until crisp and golden, stirring regularly so any steam escapes and the garlic colours evenly.
As soon as it’s crisp and evenly golden, scoop it out of the oil with a large slotted spoon and drain on a paper towel-lined rack.
When completely cool, store in a paper towel-lined zip-lock bag in the fridge.
Set oil aside to cool then strain it through filter paper or muslin and refrigerate to use for stir-fries or dressings.

Now you know how to make crispy fried garlic you can use it in Thai Chilli Jam (nahm prik pao), Rice Noodles with Silken Tofu (vegan rad na) and Hot & Sour Prawn Soup (dtom yam gung).