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Crispy fried garlic bits are an important condiment in cooking. It adds depth to the dish's aroma, flavor, and texture. You can use it to make noodles, rice, soup, and even fish or meat dishes more interesting. Let me teach you how to make it yourself at home!
- 36 small pieces garlic head, minced
- 3 cups cooking oil
- salt, (optional)
- Chopping Board
- Measuring Cups
- 1 Large Bowl
- 1 Medium Bowl
- Cooking Spoon
- Large Bowl
- Tray or Plate
- Empty Container or Bottle
|Prep time||Cook time||Ready in||Yields|
2 hours 20 min
Read More From Delishably
Crispy Fried Garlic Bits Video Tutorial
- Prepare all the ingredients.
- Combine cooking oil and minced garlic on a pot. Cook over a low heat.
- Stir the mixture to separate the bits of garlic.
- Remove the pot from the heat before the garlic bits turn brown.
- Mix everything continuously until it turns golden brown. Immediately drain it using a strainer.
- Lay the garlic in a tray or a plate with a paper towel lining.
- Allow it to cool down before storing.
- Store the fried garlic bits in a sealed container or a bottle to lengthen its shelf life.
Tips and Techniques
- Use a food processor to easily mince the garlic.
- Buy peeled garlic to lessen the preparation time.
- Stir continuously to prevent the garlic bits from sticking.
- Continue cooking the garlic bits before it turns into golden brown. The hot temperature of the oil will continue the cooking process.
- Save the garlic oil. Use it when cooking other meals to provide a garlicky taste to the dish like special garlic fried rice.
- Add salt to make the bits tastier.
- Keep the temperature in low heat to allow the oil to sip the flavor of the garlic and to avoid the bits from burning.
- Add the crispy fried garlic bits to chili garlic oil.
- Sprinkle crispy fried garlic bits on rice, soup and other dishes to create more flavor.
- Store fried garlic in an airtight container to maintain its crunchy texture.
Questions & Answers
Question: How long is the shelf life when you make the garlic bits?
Answer: I can keep mine up to 6mos or so in a tightly sealed container to maintain its crunchiness. You may want to keep it in two different containers, small and big ones. All you need to do is to refill the small container once you run out of your supply.
Question: I tried to fry some garlic but it turned brown and not crispy. How can I fix this?
Answer: Make sure to drain the excess oil. Then scatter it in a tray or plate and let it air dry for a while until its no longer hot. If you want, you can watch the embedded full Youtube video for the step-by-step procedure.
Question: When's the best time to add salt to these crispy fried garlic bits, after draining or while frying?
Answer: I usually add salt as soon as I removed fried garlic bits from oil. Right after draining so it will absorb the salt better while still hot. Also, this allows me to taste the garlic bits so I can adjust the amount of salt that I need to add.
Question: When frying the minced garlic, the garlic tends to stick together. How can this be prevented?
Answer: I used to stir it continuously until everything separates. For batch frying, I also make sure to use enough oil, is as if I'm deep frying something.
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