Thai crispy fried garlic recipe is my best kept secret for upping Thai food. Toss a handful of this crispy gold over your favorite dishes and give them a drizzle of that heavenly garlic oil. It's super simple to make, and you can use it to flavor up just about anything!
Fried garlic is a crispy topping made by deep-frying minced garlic until golden and crunchy. It's a favorite for adding a garlicky flavor and crispy texture to dishes like soups, stir-fries, noodles, and rice.
What is the best oil for frying garlic
The best oil for frying garlic are oils with a high smoke point and neutral flavor to let the garlic taste shine. Here's a list of the best oils:
Vegetable Oil: A kitchen staple that's perfect for frying garlic, thanks to its high smoke point.
Sunflower Oil: Light and with a subtle taste, it won't overshadow the garlic's punch.
Corn Oil: Its high smoke point ensures your garlic gets crispy without any acrid burn.
Canola Oil: A healthy choice that's ideal for achieving that perfect crunch.
Peanut Oil: Delivers a slightly nutty note that complements the garlic well.
Avoid oils like olive oil, which can't handle the heat, or coconut and sesame oils, which can dominate with their strong flavors.
After frying, don't toss that oil! The fried garlic oil is perfect for adding a hint of garlic to your next dish. Store it in an airtight container and use it as oil for your next meals.
How to make crispy garlic
Peel and crush garlic. With a mortar and pestle, crush the garlic into small bits. Work in batches and pound a few cloves at a time. Alternatively, you can use a food processor or a sharp knife.
Preheat oil to 350°F (175°C). Place a wok or skillet over medium heat and pour in a neutral oil. Wait for it to get hot.
Drop in the garlic. Keep it moving with a sieve, and watch for a golden hue.
Remove from heat. Once golden, scoop out the garlic to avoid burning. The garlic will keep cooking until removed from the oil.
Transfer to paper towels. Let the fried garlic bits rest on paper towels to remove excess oil.
Store the fried garlic in an airtight jar.
Fine mesh strainer
Mortar and pestle
Pot or saucepan
Recipe tips and helpful notes
Avoid crowding and use a generous amount of oil.
Slice or pound the garlic into uniform sizes.
Maintain the right oil temperature. Aim for 350°F (175°C) - hot enough for sizzling, but not burning.
Watch out for burning. The garlic can burn fast. After removing the garlic from the oil, it will continue to fry for a short amount of time.
Choose the right oil. A neutral and high-smoke point oil is crucial.
Let excess oil drain. After making your fried crispy garlic, place it on paper towels to let excess oil drain.
Fried rice: Mix some deep-fried garlic bits into your rice vegetarian Thai fried rice dishes with veggies and protein for an extra crunch.
Soups: Level up your Thai noodle soups or vegetable soups like tom jued soup with a sprinkle of crispy garlic and some garlic oil.
How to store
Let the crispy fried garlic cool down and transfer it to an airtight container like a glass jar. Keep it at room temperature in a dark, dry place, and it'll stay fresh for several weeks.
The garlic-infused oil can be kept separately or in the same container.
Did you know?
My passion for the pungent garlic flavor is thanks to my grandmother's. In Thailand, it's pretty common to find elder people who munch on raw garlic cloves. A plate of crisp vegetables, some raw garlic, and sticky rice is a typical meal for my grandparents!
Eating raw garlic in moderation is perfect for your health. It's packed with nutrients, antioxidants, and it's great for your immune system.
Frequently asked questions
Why is my fried garlic not crispy?
If your fried garlic isn't crispy, you'll need to make some changes. Ensure the oil is at the right temperature before sizzling the garlic. Slice them into thin, uniform slices. Fry in small batches. Make sure the garlic isn't over-fried. Use a neutral-flavored oil with high smoke point.
Can we eat fried garlic daily?
Eating fried garlic daily can potentially lead to an increased calorie intake due to the oil used in the frying process. While garlic itself offers various potential health benefits like antioxidant properties, moderation is key. Try using fried garlic in small portions and use it in moderation alongside a well-rounded diet.
Why is my fried garlic bitter?
If your fried garlic tastes bitter, you might have overcooked it. Keep a close eye while frying and remove it from the oil slightly after it turns golden. Use fresh garlic for the best taste, and let excess oil leak on paper towels.