Preparation info

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By Ben Shewry

Published 2012

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  • 500 ml (17 fl oz/2 cups) non-GM canola oil*, for deep-frying
  • 20 g (¾ oz) local organic garlic cloves, peeled


Using a mandoline, slice the garlic lengthways into 0.5 mm thick slices.

Heat the oil in a small deep-sided saucepan to 150°C (302°F). Add the garlic and stir well with a slotted spoon. Increase the heat to 160°C (320°F) and continue to fry until light golden brown. Remove with the slotted spoon and drain on a large tray lined with paper towel. Spread out and separate the slices with a fork. Cool to room temperature, then store in an airtight container.