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GARLIC CHIPS
Description:
Garlic has often been called an aphrodisiac, and here at the Stinking Rose, we affectionately refer to our crisp garlic chips as the "poor man's Viagra"-and we sprinkle them everywhere! Far from being overwhelmingly "garlicky," they add a mellow, roasted sweetness and nice crunch wherever they appear. In order to make good chips, the slices must be paper-thin; we highly recommend the use of a mandoline, which can be found at most kitchen supply stores.
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Ingredients: Print Ingredients
4 to 5 large bulbs elephant garlic
3 cups whole milk
Vegetable oil, for deep-frying
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Prepare:
1. Separate the cloves from the garlic bulbs and cut off the hard end of each clove where it was connected to the bulb. Drop the cloves into boiling water for 30 seconds, then drain and peel by squeezing the cloves.
2. Using a mandoline or a very sharp paring knife, create a pile of ultra-thin, chiplike slices.
3. In a heavy saucepan, combine 1 cup of the milk and the garlic slices. Bring just to a boil over medium heat; immediately remove from the heat and drain through a sieve. Repeat twice. (This is called the "sweetening blanch," and it removes the bitterness and strong alkaline taste from the garlic.) Transfer the drained garlic to paper towels to dry.
4. In a large, heavy skillet, heat 1 to 2 inches of oil over high heat to 375°F; it should be hot and bubbly.
5. Working in small batches, drop the garlic slices into the oil and fry until golden brown and crisp, about 1 minute. They cook very fast, so do not walk away from the stove! Using a slotted spoon, transfer the chips to paper towels to drain and cool completely.
6. Use now, or store in an airtight container in a cool, dry place for up to 1 month.
Makes about 11/2 cups
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How To Serve:
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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