Frying Flavorful Garlic

[Shel_B]

I love garlic, and eat it almost every day. Lately I've been lightly frying large cloves in EVOO until they get a light brown crust, setting them aside to drain a bit, and then munching on the fried cloves much like candy. It helps that one of the local markets has tons of garlic with large cloves.

Now I'm thinking of flavoring the garlic. I tried adding some fennel seeds to the frying oil, and also some corriander seeds, but neither imparted much flavor to the garlic. What spices or herbs might be added to the oil that won't burn and which may impart some flavor, even if subtle, to the cloves? Oh, I sprinkled some cloves with a little cayenne - eh! not so great.

[teagal]

Cumin?

[Shel_B]

Cumin?

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Slapping head! Why didn't I think of that? Got plenty in the cupboard. Next batch.

Thanks!

[klkruger]

Many spices will work--including those you've used. The trick is to flavor the oil first, before you add the garlic. To do this bring the oil up to ~180F, no higher, then add the spice(s). Allow to gently cook for 15-20 min (crushing the spices immediately before adding to the oil is helpful). Strain the spices out then add the garlic. Let the garlic sweat several minutes before you increase the heat to finish it.

Edited September 22, 2008 by klkruger (log)

[Shel_B]

Many spices will work--including those you've used. The trick is to flavor the oil first, before you add the garlic. To do this bring the oil up to ~180F, no higher, then add the spice(s). Allow to gently cook for 15-20 min (crushing the spices immediately before adding to the oil is helpful). Strain the spices out then add the garlic. Let the garlic sweat several minutes before you increase the heat to finish it.

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That makes sense. Thanks so much for the suggestion. I'll try it when I make the next batch - probably with the cumin mentioned earlier.

[Shalmanese]

Much more messy but try glazing them with a balsamic/sugar reduction after they're done. It turns into delicious garlic candy.