Fried Garlic

Fried Garlic

Thin slices of garlic turn golden and crisp, perfect for topping noodles, rice, or soups.

Total 25 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Sliced garlic is slowly fried in oil until golden and crunchy, yielding a fragrant garnish along with flavorful garlic oil. Common in Southeast Asian and Chinese cooking, it adds crunch and savory depth to rice, noodles, congee, and soups. The key is low, steady heat to avoid burning the garlic before it crisps.

Ingredients

  • 2 cups garlic cloves, peeled and thinly sliced
  • 2 cups neutral oil, such as vegetable or canola oil
  • 1/2 teaspoon salt

Method

  1. Peel garlic cloves and slice them thinly and as evenly as possible using a sharp knife or mandoline.

  2. Spread the sliced garlic on a paper towel and pat dry to remove excess moisture, which helps it fry evenly.

  3. Pour the oil into a 9-inch skillet or small saucepan and add the sliced garlic while the oil is still cold.

  4. Place the skillet over medium-low heat and cook the garlic, stirring frequently, until the oil begins to bubble gently around the slices.

  5. Continue frying, stirring often, until the garlic turns light golden brown; watch closely as it can burn quickly in the last minute.

  6. Immediately pour the garlic and oil through a fine mesh strainer set over a heatproof bowl to stop the cooking.

  7. Spread the strained garlic in a single layer on a paper towel-lined plate and sprinkle with salt while still warm.

  8. Let the fried garlic cool completely and crisp up further, about 10 minutes, before transferring to an airtight jar; reserve the garlic oil separately for cooking.

Rate this recipe

★ 3.9 (1)

Fried Garlic

Sliced garlic is slowly fried in oil until golden and crunchy, yielding a fragrant garnish along with flavorful garlic oil. Common in Southeast Asian and Chinese cooking, it adds crunch and savory depth to rice, noodles, congee, and soups. The key is low, steady heat to avoid burning the garlic before it crisps.

25 min 16 oz 90 cal

Ingredients

  • 2 cups garlic cloves, peeled and thinly sliced
  • 2 cups neutral oil, such as vegetable or canola oil
  • 1/2 teaspoon salt

Method

  1. 1

    Peel garlic cloves and slice them thinly and as evenly as possible using a sharp knife or mandoline.

  2. 2

    Spread the sliced garlic on a paper towel and pat dry to remove excess moisture, which helps it fry evenly.

  3. 3

    Pour the oil into a 9-inch skillet or small saucepan and add the sliced garlic while the oil is still cold.

  4. 4

    Place the skillet over medium-low heat and cook the garlic, stirring frequently, until the oil begins to bubble gently around the slices.

  5. 5

    Continue frying, stirring often, until the garlic turns light golden brown; watch closely as it can burn quickly in the last minute.

  6. 6

    Immediately pour the garlic and oil through a fine mesh strainer set over a heatproof bowl to stop the cooking.

  7. 7

    Spread the strained garlic in a single layer on a paper towel-lined plate and sprinkle with salt while still warm.

  8. 8

    Let the fried garlic cool completely and crisp up further, about 10 minutes, before transferring to an airtight jar; reserve the garlic oil separately for cooking.