Recipe for Crispy Fried Garlic with Garlic Oil

You may quickly prepare crispy fried garlic and fried-garlic oil in the microwave or on the stovetop.
Why It Functions
Fried garlic can simply prepared on the stovetop or in the microwave, giving chefs of all skill levels and kitchen configurations options.
After frying, a thin sprinkling of powdered sugar is an optional way to reduce some of the fried garlic’s inherent bitterness without turning it sweet or losing its crunch.

Timing is crucial for the success of fried garlic; you must watch the garlic carefully while it cooks to prevent it from becoming too black and developing an unpleasant flavor.  Carryover cooking will finish the process, generating crispy, golden-brown chunks.

And since you’ll need to act swiftly when the cooking process is complete, the easiest approach to guarantee success is to thoroughly set up your workstation before frying.

How to Cook Crispy Fried Eggs to the Max
The fried garlic is spread out on two layers of paper towels after being strained from the oil. Salt and powdered sugar are then lightly sprinkled over the garlic before serving. The sugar-dusting technique, which I learned from cooking in restaurants, helps delicately tame the garlic’s inherent bitterness without turning it sweet or losing its crunch.

Ingredients

2 heads garlic (about 5 ounces; 140g total), cloves separated, peeled, and trimmed
1 cup (240ml) vegetable oil
Kosher salt
Powdered sugar, for dusting (optional)

Directions
Put a fine-mesh strainer over a large heatproof bowl, cover a rimmed baking sheet with two layers of paper towels, and set aside. Cut the garlic with a sharp knife into pieces that are between 1/4 and 1/8 of an inch. Alternately, add the whole garlic cloves to the bowl of a food processor and pulse 10 to 12 times, or until the garlic is roughly chopped into pieces that are 1/4- to 1/8-inch wide.

In a 2-quart pot or wok, combine chopped garlic and oil if you’re cooking on the stove. Cook for 2 to 3 minutes, stirring regularly with a heat-resistant rubber spatula, until the garlic starts to bubble consistently. To ensure uniform cooking and avoid sticking and burning, sauté the garlic for a further 5 to 7 minutes, turning often and scraping off any browned bits from the bottom and sides of the pan. Pour the contents of the pot immediately into the prepared strainer over the basin. (Be careful not to let the garlic become too brown; it will continue to simmer for a short while after draining.)

If using a microwave, combine the oil and garlic in a large dish that is microwave-safe and mix to remove any clumps. 5 minutes at high power in the microwave. Using a rubber spatula that can withstand heat, stir while scraping the bowl’s sides. Microwave the garlic for an additional 4 to 8 minutes, stirring in between each 2-minute interval, or until it starts to develop a light golden color. Stir between each round of 30-second increments in the microwave until the mixture is equally pale golden brown, which will take an additional 30 to 1 minute and 30 seconds. Pour the contents of the bowl rapidly into the strainer that is over the bowl. (Be careful not to let the garlic become too brown; it will continue to simmer for a short while after draining.)

Transfer the garlic to the baking sheet as soon as it is ready, spread it out into an equal layer, and sprinkle salt over it. Put garlic in a fine-mesh cocktail or tea strainer and sprinkle with a little granulated sugar (if using). After letting the garlic drain, gently take the top layer of paper towels, roll the garlic onto the second layer, and blot with the first. Once at room temperature, transfer the fried garlic and garlic oil to separate airtight containers, covering the bottom of the fried garlic container with a folded paper towel. Garlic oil should be kept in the refrigerator and fried garlic at room temperature.