Slice the garlic with a mandolin, or if you’d prefer to use a sharp chef’s knife, slice the cloves about 1 mm thick. Place the raw garlic slices in a pot and cover with the cold water. Bring to a boil, then drain. Repeat the blanching process once more.
Place the twice-blanched garlic in a heavy-bottomed pot and cover the cloves with the oil. Heat over medium-high heat and fry until the