Sort ingredients
avish
QR Code
Listen
Pdf
Chop the garlic just until the pieces are no bigger than ⅛ inch (3 mm) but do not mince finely.
In a small pot, add the oil and turn the heat to medium. Add 1 test piece of garlic, and once the garlic starts bubbling, add the rest of the garlic and turn the heat down to medium low. (The oil should just cover the garlic, and you can add more oil if needed.)
Stir the garlic constantly until golden and the bubbling has mostly subsided, about 5-8 minutes. The more you make the longer it will take. Do not let the garlic brown or it'll become bitter; you're going for golden, not golden brown. It'll continue to darken slightly after you take it out from the oil so take it out a bit early to be safe.
Drain the garlic through the metal sieve, catching the oil in a bowl underneath, and it's ready to go! Store the fried garlic and the oil separately in a sealed container in the fridge. If the oil solidifies in the fridge, bring it out shortly before using so it can liquefy.