Deep fried garlic cloves

Published in the NY Times, adapted from "Roast Chicken and Other Stories" by Simon Hopkinson (Ebury Press, 1999)

This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.

If you are a garlic lover like me, then this is heavenly stuff. It is essential to make sure that the garlic is blanched a few times to help reduce its bitterness before cooking it until tender. This shouldn’t be an issue if using new-season garlic but during the rest of the year it is something to be aware of. It’s best to use large cloves of garlic here. View the recipe collection here

Make crispy fried garlic and fried-garlic oil in a flash—on the stovetop or in the microwave.

Battered Elephant Garlic Cloves Don't be fooled by the size of these bulbs: Elephant Garlic certainly has a good garlic punch when raw but becomes rich and nutty when cooked. These battered cloves celebrate its subtle flavour, and make a delicious appetiser. Try serving them with a spicy dip such as garlic mayonnaise, sweet chilli sauce or Teriyaki Sauce with Black Garlic. INGREDIENTS 1-2 bulbs of Elephant garlic 100g plain flour 2 eggs, separated 175ml chilled water, still or sparkling 2…

Making crispy fried garlic is quick and easy. In under 15 minutes, you’ll have crispy fried garlic and flavorful garlic oil. Add a garlicky crunch to stir-fries, salads, and pasta. Use the oil for cooking meats and veggies, stir-fries, or as a dip for bread.

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Deep fried chicken wings recipe that is made on the stovetop. These fried wings are crispy and delicious. Learn how to fry chicken wings.

Here's an air fryer ravioli recipe that tastes like deep-fried! This includes tips to keep the breading from drying out and instructions for cooking frozen toasted ravioli.

Garlic confit is where you slow-cook garlic cloves in oil until they’re soft and flavorful. You peel and simmer whole garlic cloves in oil for about 30 minutes to an hour. The result? Soft, spreadable garlic goodness that adds a rich flavor to dishes like pasta, mashed potatoes, or salad dressings.