CRISPY FRIED GARLIC RECIPE
Sizzle up some quick fried garlic to use as the ultimate crispy topping for Buddha bowls, salads, pastas, and more!
Provided by Jaden
Categories Snack
Number Of Ingredients 3
Steps:
- Before cooking, prepare a clean, dry fine-mesh strainer or sieve over a bowl (to catch the oil). Line a plate with a paper towel.
- Pour oil into a cold pan. Add garlic and heat pan over medium- to medium-low heat. Shake to disperse the garlic and cook over medium-low heat until garlic starts to crisp and reaches a light golden color throughout, 2 to 3 minutes.
- Pour garlic out into the strainer over the bowl. Sprinkle with salt and shake to remove excess oil into the bowl. Pour dry garlic out onto the paper towel-lined plate and let cool completely for best crisp.
- Optional pre-step: bring garlic to a boil in a pot of water. Add garlic slices to a pot of water, just enough to cover. Bring to a boil and immediately remove from heat. Strain garlic, then proceed with the recipe. This helps remove extra sugars from the garlic to ensure even browning while it fries.
Nutrition Facts : Calories 97 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 1 g, ServingSize 1 serving
CRISPY FRIED GARLIC CHIPS (TỏI PHI)
Ultra crispy and fragrant fried garlic pieces adding texture to any dish--this recipe will give you the best ingredient with a bonus, garlic oil.
Provided by Huy Vu
Categories Ingredients Snack
Time 15m
Number Of Ingredients 2
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).
Nutrition Facts : Calories 149 kcal, Carbohydrate 33.06 g, Protein 6.36 g, Fat 0.5 g, SaturatedFat 0.09 g, Sodium 17 mg, Fiber 2.1 g, Sugar 1 g, ServingSize 1 serving
GARLIC PARMESAN AND HERB PITA CHIPS RECIPE BY TASTY
Here's what you need: pita bread, olive oil, vegetarian parmesan cheese, garlic, fresh parsley
Provided by Merle O'Neal
Categories Appetizers
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat your oven to 350ºF (180ºC).
- Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
- In a small bowl combine olive oil, Parmesan cheese, garlic, and parsley, and brush onto both sides of the chips.
- Bake for 10-12 minutes until golden and crispy.
- Allow to cool.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
CRISPY ZUCCHINI CHIPS WITH PARMESAN
Steps:
- Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
- Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
- Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
- Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
- Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
- Preheat the oven to 425 degrees F.
- Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
- In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
FRIED GARLIC CHIPS
We love these little guys on salads. I think they are a traditional topping on Thai-style soups and vegetables, too. I got this recipe from a library book many years ago, and was surprised not to see it on Zaar. My recipe card says it is from the book True Thai, by Victor Sodsook. Whenever I make these I use the same oil to make Crispy Shallots, which I will post right after this! Then use the flavorful oil for other cooking purposes. Be sure the garlic is sliced paper thin, using a mandoline. Enjoy!
Provided by Chef PotPie
Categories Vegetable
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- In wok or cast iron skillet, ( I use my anodized pot with no problem, just be sure it's heavy-bottomed), bring the oil to deep fry temperature, about 350°F
- Add garlic and fry, stirring and tossing, until a golden brown, taking care not to let any of it burn. This only takes 1-2 minutes.
- Remove with slotted spoon and drain on paper towels.
- (Do Crispy Shallots in this same oil, then save the flavorful oil for cooking.).
- Cool garlic to room temperature and store in tightly covered container for a week, or a little more. It likely will not last that long!
Nutrition Facts : Calories 494.5, Fat 54.5, SaturatedFat 7.1, Sodium 1.4, Carbohydrate 2.8, Fiber 0.2, Sugar 0.1, Protein 0.5
CRISPY GARLIC CHIPS
Provided by Francis Mallmann
Categories Garlic Vegetable Side Fry Vegetarian Dinner Lunch Vegan Mandoline Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves about 4 as a garnish
Number Of Ingredients 2
Steps:
- Using a small slicer or a mandoline, slice the garlic very thin.
- Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat until very hot. Line a plate with two paper towels. To test the temperature of the oil, add a slice of garlic. If it sizzles, add the rest of the garlic and cook until just crisp and light golden brown, a matter of seconds. Use a flat slotted skimmer to keep the slices from sticking together as they cook, and transfer them to the paper towels to drain the moment they turn color. (The oil can be strained and used for another batch or reserved for another use.)
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HOW TO MAKE CRISPY GARLIC CHIPS - A BEAUTIFUL PLATE
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- Set a fine-meshed sieve over a small heatproof bowl and line a small plate with a paper towel. Set aside.
- Briefly heat the oil in a small skillet (roughly 7" to 8" inches in diameter or smaller) over medium heat. Add the garlic slices to the skillet - they should slightly sizzle when they enter the oil. Use a heatproof spatula to spread the garlic slices into a thin, even layer.
- Reduce the heat to medium-low (the slices should be actively bubbling in the pan, but not gaining color too quickly - adjust the heat as necessary). Some of the slices may have a tendency to stick together and they will turn out fine; however, try to break them up as much as possible with a spatula. Continue cooking the garlic, stirring continuously with a heatproof spatula and flipping the slices periodically, for about 2 to 3 minutes or until the garlic slices are golden brown in color.
- Working quickly, carefully pour the garlic chips and oil into the strainer over the bowl to drain and reserve the cooking oil. Transfer the drained garlic chips to the paper towel lined plate, separating them into a single layer to soak up any excess oil. Allow to cool completely before using or storing. Garlic chips can be stored in an airtight container at room temperature for up to a month, but will have the best texture immediately after cooking.
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