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 AND GARLIC OIL RECIPE
Make crispy fried garlic and fried-garlic oil in a flash-on the stovetop or in the microwave.
Provided by Sasha Marx
Categories Condiments and Sauces
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- If cooking on stovetop: Combine chopped garlic and oil in a 2-quart saucepan or wok. Place over medium-high heat and cook, stirring frequently with a heat-resistant rubber spatula, until garlic begins to bubble steadily, 2 to 3 minutes. Continue cooking, stirring frequently and scraping down the sides and bottom of the saucepan to ensure even cooking and prevent garlic from sticking and scorching, until garlic turns pale golden brown, 5 to 7 minutes longer. Working quickly, pour contents of saucepan into prepared strainer set over bowl. (Garlic will continue cooking for a brief period after draining, so do not allow it to get too dark.) If cooking in microwave: Combine garlic and oil in a large microwave-safe bowl and stir to break up any clumps. Microwave on high power for 5 minutes. Stir with a heat-resistant rubber spatula, scraping down sides of the bowl. Continue to microwave in 2-minute increments, stirring between each round, until garlic begins to turn lightly golden, 4 to 8 minutes total. Microwave in 30-second increments, stirring between each round, until evenly pale golden brown, 30 seconds to 1 minute and 30 seconds longer. Working quickly, pour contents of bowl into strainer set over bowl. (Garlic will continue cooking for a brief period after draining, so do not allow it to get too dark.)
Nutrition Facts : Calories 270 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 22 mg, Sugar 0 g, Fat 28 g, ServingSize Makes about 1/2 cup (50g) fried garlic and about 1 cup (240ml) fried-garlic oil, UnsaturatedFat 0 g
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
MICROWAVE FRIED GARLIC
This quick, flavor-boosting ingredient comes together in minutes. Minced garlic gets doused with oil and microwaved until it becomes golden-brown and crispy. Serve the garlicky condiment with fried chicken, ramen noodles, or leftover rice.
Provided by Sheldon Simeon
Categories Garlic
Yield Make about 3 tablespoons
Number Of Ingredients 4
Steps:
- Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is a deep gold. (This could take between 2 and 4 minutes total, depending on your microwave.) In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.
CRISPY SHALLOTS AND GARLIC
This gently-fried topping takes a little patience, but leaves you with sweet, aromatic, crunchy bits that will elevate salads, sandwiches, pasta or noodles. And the oil you fry it in also takes on terrific flavor - also great for drizzling on most anything you can think of.
Provided by Francis Lam
Categories vegetables
Time 1h
Yield 1 1/2 cups fried shallots, plus 2 cups infused oil
Number Of Ingredients 4
Steps:
- Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
- Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 230 milligrams, Sugar 5 grams, TransFat 0 grams
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
STIR-FRIED LETTUCE WITH CRISPY GARLIC AND FRIED EGGS
In Chinese culture, cooked lettuce is a symbol of good luck and is often eaten during Lunar New Year feasts. In Cantonese, the word for lettuce is sang choy, and in Mandarin, it's sheng cai, which sounds like the words for "growing wealth" in each language. Stir-fried lettuce is commonly served as a bed for braised mushrooms or simply as a green side dish. Here, stir-fried lettuce, fried eggs and crispy garlic chips perch on a bed of rice, a simple meal with comforting flavors and textures. The joy of this preparation is that the lettuce retains a fresh crunch even after cooking; iceberg is preferred, but romaine will give you similar results. Vegetarian stir-fry sauce is a product sold in Asian grocery stores, but you can also use oyster sauce. For a shortcut, skip the fried garlic and top with store-bought crispy fried onions or shallots.
Provided by Hetty McKinnon
Categories dinner, weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a sharp paring knife, run it around the core of the lettuce, then gently pull it out. Remove any discolored outer layers of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to drain after gently shaking in a colander.
- In a small bowl, combine the soy sauce, sesame oil, vegetarian stir-fry or oyster sauce, sugar and ¼ teaspoon salt. Season with pepper.
- Heat a large (12-inch) deep skillet on medium-high. Add 1 to 2 tablespoons of olive oil to lightly coat the pan, then add the ginger and cook for 15 to 30 seconds, until fragrant. Add the lettuce and stir-fry for 2 minutes, until it starts to wilt. Pour the sauce over the lettuce and stir-fry for another 1 to 2 minutes. (Take care not to overcook, as you want your lettuce to retain some crunch.) Taste and season with salt, if needed. Place the lettuce (and all the pan juices) in a bowl and set aside. Once your skillet is cool enough to handle, rinse it out and dry.
- To the same skillet over medium-high heat, add the ¼ cup olive oil and sliced garlic. Stir constantly for 3 to 4 minutes until the garlic turns a pale golden brown. (Watch carefully! It burns quickly.) Remove the garlic from the oil with a slotted spoon and place on a paper towel to drain; it will continue to brown and crisp as it cools.
- To the remaining oil in the skillet over medium-high heat, add the eggs and cook untouched until whites are set, 2 to 3 minutes.
- To serve, place a mound of rice in a bowl, top with lettuce, some pan juices, a fried egg, crispy garlic and a scatter of sesame seeds and scallions. Finish with a tiny drizzle of Maggi seasoning sauce, if using.
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