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Fried garlic and fragrant garlic oil
Makes 80g Sauces and accompaniments
Ingredients
- 160g garlic cloves, chopped
- 500ml vegetable oil
Method
In batches, pound the garlic in a pestle and mortar to resemble a course paste. Line a large baking tray with kitchen paper.
Pour the oil into a wok and heat to 140C or until a speck of chopped garlic starts to bubble and fry without taking on colour immediately. Add the garlic to the oil and stir, then sizzle for around 12 minutes at a steady temperature until golden brown. Strain through a sieve set over a heatproof bowl to catch the oil. Transfer the garlic to the prepared baking tray, spreading it out in a thin layer, and leave to cool and dry. Allow the oil to cool completely.
Store the garlic and oil in separate airtight containers. The garlic will keep for up to 2 weeks and the oil for 2 months. To finish a dish, add 1 part fried garlic flakes to 2 parts garlic oil and use to drizzle over.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe today, click here.
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