So lets just call it fried garlic.
If you love garlic already, I should hardly have to convince you to make this.
Furthermore, its a two for one deal.
You get fried chips of garlicandgarlic infused olive oil.
Making gratiam tod is so easy that the hardest part is peeling the garlic.
If you have a warm setting, use the heat setting just above that.
Peel about eight to twelve cloves of garlic using any method you like.
If you smash-and-peel, thats fine, just understand you might have some broken slices or bits.
Slice the cloves thinly and evenly.
Add the garlic pieces to the heated oil in an even layer.
attempt to keep the pieces from overlapping so they all can jump into the hot oil.
Let garlic slowly fry over the course of 25 minutes.
The first time you do this, the garlic will still look white.
Next time, they will start to take on color.
Do this, and it will pay off in the end with evenly browned garlic.
When you near the end of the cooking time, keep an eye on the color.
You dont want toburnthe garlic, so anything blackened or very deeply brown is worth tossing.
Leave it on the counter, and easily access a spoonful whenever youd like.
These flavorful morsels exhibit an almost caramel-garlic flavor thats powerful, toasty, and slightly bitter.
Before you panic at the B word, remember that bitter isnt bad.
Besides providing your bitter note, these garlic bits also supply the crunch-factor for a textural surprise.
Serve it in a bowl on your Thanksgiving table so guests can sprinkle at will.
Homemade fried garlic in oil will keep in an airtight container for about a month at room temperature.
Add the sliced garlic, and spread the pieces out in an even layer so they dont overlap.
Fry for 25-30 minutes, stirring to flip pieces every 10 minutes.
Take extra care to flip and separate pieces in the last 10 minutes as they finish browning.
The garlic is done when all of the pieces are evenly golden brown.
Store the garlic and oil in an airtight container on the counter top for up to one month.
