Learn how to make perfectly crispy garlic with a tender center, just like a professional chef. This method involves blanching, simmering in sugar syrup, and frying to achieve a light golden crunch that enhances any dish.
Ingredients extracted via AI
garlic
Procedure generated via AI
Quickly peel the garlic by soaking it in boiling water and letting it sit for about 20 minutes until cool; this will make peeling the skins easier.
Slice the garlic into very thin pieces using a knife or mandoline.
Blanch the sliced garlic in gently simmering water until it softens but does not become mushy.
Remove the garlic from the hot water and prepare a sugar syrup with 25% sugar.
Place the blanched garlic into the sugar syrup and cook for another 5 to 10 minutes until the garlic softens further.
Immediately transfer the garlic into oil heated to approximately 140°C (285°F).
Stir the garlic gently with a whisk to separate the pieces, then fry until the garlic turns a light golden color.
Remove the garlic from the oil; it will continue to develop color even after frying.