You can use a similar technique to make garlic oil, but slice the garlic thicker (a scant ¼ inch), rather than into thin slices, since it cooks much more quickly than shallots. Heat ½ cup peanut oil over medium-high heat, add ⅓ cup or so sliced garlic, and fry over medium heat until just golden, about 5 minutes. Lift out the garlic and set aside to crisp up. Store the oil as above. Fried garlic does not keep as well as fried shallots; refrigerate and use within 5 days.