Deep-Fried Garlic

Preparation info

    • Difficulty

      Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

These garlic cloves are so good that they could be eaten on their own as nibbles with drinks, but more often than not this is something I would serve with roast lamb, grilled duck breast or steak. The garlic cloves are lovely tucked into a green salad, or a frisée salad with chunks of crisp duck confit. They are simplicity itself to make, and up to the time of frying they can be prepared in advance. The quantities in the recipe are for serving them as an accompaniment to another dish. Natur

Ingredients

Method