Garlic Should Be Fried in a Deep Fryer.

Frying a whole head of garlic is one of the easiest ways to improve your meal. Being able to smash a soft, sweet clove into and onto your food feels gourmet and delicious, but heating the entire oven and leaving it on for an hour to fry one or two fist-sized onions is a waste. If you have a deep fat fryer, you can cut the cooking time in half (or by a quarter, depending on the size of the garlic).

As many have pointed out, a deep fryer is just a tiny convection oven that makes it ideal for preparing tiny meals. It heats up faster and removes heat more aggressively, delivering results in a convection oven with the convenience of a countertop. This is especially useful if your large oven is busy with large meals – especially if those large meals are being cooked at a fairly low temperature – and you want to cook smaller meals at a higher temperature to complete the meal. (Aside from the garlic, my two favorite finishing touches to air-fried are green onions and ginger .)

Frying garlic in a deep fat fryer is no different than baking it in the oven. You can fry it anywhere between 375 ℉ -400 ℉, remembering that lower and slower heating will make the cloves darker and sweeter (but it will take longer), and that garlic fried in the hotter end of this range may turn out a little. burnt around the edges (but it will soften and run much faster). I usually fry mine around 390 ℉, but as you know, I increase it if I’m in a hurry, or lower it if I want to increase the sweetness.

To prepare the garlic, cut 1 / 4-1 / 2 “from the top to expose the cloves and remove the outer papery crust. Then either place it in the center of a piece of foil, sprinkle the open cloves with olive oil and wrap the onion; Or pour this oil into a cookie cutter and place the garlic inside, cut side down . Both methods work, but the latter is slightly less wasteful and you can dip the bread in the remaining garlic oil.

Place the garlic in a 390-degree deep fryer basket and cook until the cloves are brown at the edges and soft and flowing – about 20-40 minutes, depending on the size and quantity of your bulbs. When the onion is cool enough to touch, remove the cloves with a pickle fork (or the tip of a knife) and spread and smash any spicy foods with them.


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