Directions

Mince or thinly slice the garlic. When preparing the garlic, you have two choices: minced garlic or thinly sliced garlic. We prefer minced garlic, but fried garlic slices are beautiful. It is easier to control the browning process of minced garlic, so we recommend starting with minced if you have never tried this recipe before.

Set a strainer over a medium bowl and set aside, ready to drain the garlic once it has cooked.

Pour oil into a wide skillet over medium heat. Add one small piece of garlic to the oil and watch for little bubbles to form around it. When they do, the oil is ready.

Remove the test piece of garlic, discard it, and then carefully slide the remaining garlic into the oil. Use a wooden spoon to move the garlic around the pan.

Continue to stir the garlic and cook until it turns a pale golden color, 3 to 5 minutes. Don’t leave the stove while the garlic is in the oil, as it can brown quickly (making it taste bitter).

When the garlic is a pale golden brown, pour the garlic and oil through the prepared strainer set over a bowl. Do this quickly so that the garlic does not overcook. Do not allow the garlic to sit in the oil longer than needed. It will continue to cook the garlic.

Spread the drained garlic on clean paper towels and lightly season with salt.

When cool, transfer the garlic to an air-tight container and store it in the refrigerator for up to one month. It can also be stored in a cool, dark area of your kitchen. You can also keep the garlic oil in a jar, in the fridge, for up to one month.