Best Crispy Garlic And Garlic Oil Recipes

CRISPY FRIED GARLIC CHIPS (TỏI PHI)

Steps:

• Slice or chop your garlic cloves in your desired shape. I like using a mandolin with a cut-proof glove to get ultra-skinny slices, but be careful if you don't have a glove.
• Deep-frying: Use about 1 ½ inch of oil from the bottom of your pot and heat it up to about 300 °F. (I used about 2 cups of vegetable oil for my 3.5-quart pot). Add your garlic and swirl to ensure all the garlic is properly coated and cook until it's lightly golden brown, about 3-5 minutes. Do not leave the pot unattended because it goes from pale to brown quickly. Transfer to a paper towel to drain.
• Pan-frying: Use a small pan to combine the garlic and just enough oil to cover the garlic. Pan-fry until they are slightly golden brown (they continue to brown and cook after you transfer them), about 3-5 minutes, and move them onto a paper towel to drain.
• Serve the fried garlic fresh after it's cooled to the touch.
• You have the option to save the deep-frying oil once it's cooled down for later use. (Note: if you end up burning the oil from too much deep-frying you should not reuse this oil. Signs of burned or overused oil are dark brown coloring and smells burned).

CRISPY GARLIC AND GARLIC OIL

Steps:

• Slice the garlic cloves very thin.
• Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, about 3 minutes, until the garlic is golden brown.
• Drain well, reserving the oil. Spread the garlic slices on paper towels to dry. Store in an airtight container, where they will keep for months, and reserve the oil for cooking.

CRISPY FRIED GARLIC & GARLIC OIL

Steps:

• Peel the skin from garlic. Use a pestle and mortar to smash the garlic to make it easier to remove the garlic.
• Add in all the oil in the pan.
• Heat the oil over medium heat for 4 minutes.
• Pound the peeled garlic into smaller pieces.
• Carefully add in all the garlic into the hot oil.
• Continuously stir the garlic in the oil until the garlic has changed colour and the bubbles have lessened.
• Strain the garlic and collect the oil with a heat-proof bowl.
• Spread the garlic pieces over a netting surface to cool down.
• Strain the garlic oil again and allow it to cool down.
• Store the garlic pieces in a clean air tight container.
• Store the garlic oil in a separate, clean, airtight container.

GARLIC OIL

Steps:

• In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.
• Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.

CRISPY GARLIC IN OIL

Steps:

• Heat a small skillet over low heat.
• Add the oil and heat until a bit of garlic added to the pan sizzles at once - a minute or two. Add the garlic and stir gently to separate.
• As the garlic begins to turn golden and release its fragrance, stir gently. Watch carefully because the garlic can burn quickly. When half the garlic has turned golden, remove from the heat and set aside. The garlic will continue to cook in the hot oil once it is removed from the heat.
• Set the pan aside to cool to room temperature.
• Transfer the garlic and oil to a glass jar and store in the refrigerator.
• Note: Do not chop the garlic too finely as this will increase its tendency to burn.

CRISPY GARLIC

Steps:

• 1. Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp drain.
• 2. Drizzle the oil into Classic mash. Top with fried garlic.