Tỏi Phi | Crispy Fried Garlic
Tỏi Phi | Crispy Fried Garlic
Tỏi = Garlic
Phi = Fried
Crispy Fried Garlic
Fried crispy golden chopped garlic is a savory tasty addition to many Vietnamese dishes. It’s easy to have on hand, sprinkling it on everything from soups, rice, noodle dishes, and much, much, more.
The little details of Vietnamese dishes is what makes this cuisine popular. Fresh vibrant salads that are balanced with crunchy bits of garlic, give it the perfect edge.
In salt and pepper tofu, fried garlic adds depth of flavors while still showcasing the texture and simplicity of tofu. If that’s not reason enough, there’s no waste with the remaining aromatic oil.
The Do Nots
Chopping garlic with enough size and heft that its easy to sprinkle once fried. It shouldn’t make it through a sieve.
There are similarities to crispy shallots. Oil temperature is important, but even more important than that will be the size.
Chopping garlic too small will be difficult to sprinkle on your favorite foods worthy of this effort. So let’s take a look at your do nots to ensure a safe and happy fry.
Do not fry this at high heat.
Do not leave this unattended.
Do not overcrowd your pan.
Do not skimp on oil.
Do not chop fine.
Do not buy pre-chopped garlic.
Fresh and whole
There isn’t any question that buying fresh and whole garlic is the only way to go. Even if it means buying them slightly prepped (being peeled), make sure to not use jarred garlic. This isn’t the place to use it.
Jarred garlic is normally soaked with water. Using it in this recipe, will make your frying experience miserable. Unless you enjoy being hit with spats of oil, it’s definitely not recommended.
Fresh garlic fried is far superior. Just make sure to chop the ends because even fried, those ends are tough.
The most hated part of frying is usually having to discard oil. The great part here is there is no waste.
The oil is cooked at a low enough heat and is now infused with the fragrant allium that is ready to be used in your next dish. It’s a win-win all the way around.
Final Thoughts and Notes:
The key to frying garlic: make sure your oil isn’t too hot and your chopped garlic isn’t too small. If it’s made it past the mesh sieve, you know you’ve gone too far.
The garlic and oil come together in a cold pan. It is heated slowly on medium low to medium heat.
You can’t rush this project. Realistically, the only time it takes is the effort in chopping. Everything else goes fairly quickly. But low and slow is the heat and the game plan in perfectly fried garlic.
Once the garlic turns slightly toasted it’s removed immediately from the pan. It will continue to toast, furthering the color even after removed.
Fried garlic is best with noodles, soups, salads, sprinkled over rice or however you prefer. It’s the savory world’s sprinkles.
Let’s get started!
Tỏi phi | Crispy Fried Garlic
Ingredients
Instructions
- Line plate or tray with paper towel. Have a heat proof bowl and mesh sieve ready.
- Using a saucepan, add all ingredients.
- Bring the oil to roughly 275 degrees (roughly medium low to medium heat) maintaining temperature.
- Using chopsticks make sure to move around garlic for even coloring.
- Color will start to turn as soon as the heat reaches 275. Roughly 3-4 minutes.
- Turn off the heat before the desired color, allowing the garlic to continue frying for an additional minute.
- Pour garlic and oil over a mesh sieve.
- Place fried garlic on a paper towel lined plate or tray and use accordingly. Enjoy!
Notes:
**Make sure garlic isn’t too fine. It should not make it past a mesh sieve and large enough to sprinkle on dishes once fried.
