Deep-Fried Crumbed Garlic Cloves

Ginny Grant

Makes

30

Preparation

20 mins

Cook

20 mins

Rest

30 mins

Ingredients

30 large cloves garlic (approx 3-4 heads)
¼ cup flour
1 egg, lightly beaten with 1 tablespoon water
½ cup panko crumbs
grated zest of 1 lemon
20g freshly grated parmesan
½ teaspoon salt
freshly ground black pepper
oil, for frying
anchovy & green olive sauce, to serve
ANCHOVY & GREEN OLIVE SAUCE
4 anchovies
2 tablespoons oil (from the anchovy tin is good)
2 tablespoons cream
generous ¼ cup green olives, pitted
2 teaspoons capers
1 tablespoon chopped parsley or chives

VEGETARIAN/VEGAN

Replace the egg with a plant-based milk and add 2 tablespoons nutritional yeast in place of the parmesan. For the sauce, blitz olives with olive oil, 2 tablespoons capers and herbs, and add enough water to loosen.

If you are a garlic lover like me, then this is heavenly stuff. It is essential to make sure that the garlic is blanched a few times to help reduce its bitterness before cooking it until tender. This shouldn’t be an issue if using new-season garlic but during the rest of the year it is something to be aware of. It’s best to use large cloves of garlic here.

View the recipe collection here

Instructions

1.Separate the cloves of garlic. Pour over boiling water and leave for 5 minutes (this makes it easier to remove the skin). Peel.
2.Put the garlic in a saucepan of boiling water and blanch for 1 minute, then drain. Repeat once more. This will help to remove the bitterness of the garlic.
3.Fill the saucepan again with salted boiling water and simmer the garlic for 8-10 minutes or until the garlic is tender. Drain and cool.
4.Put the flour in a bowl, the egg in another bowl and the panko crumbs, lemon zest, parmesan, salt and pepper in a third bowl.
5.Dredge the cloves through the flour, then through the egg and finally through the crumbs.
6.Place on a baking tray and put into the fridge for 30 minutes to set the crumb.
7.Heat the oil in a saucepan and fry the garlic in batches until golden, approximately 2-3 minutes.
8.Drain on paper towels, then allow to cool for 1-2 minutes before serving with anchovy and green olive sauce.
9.ANCHOVY & GREEN OLIVE SAUCE
10.In a small saucepan over a low heat, melt the anchovies with the oil, then add the cream and combine well.
11.Cool and put into a small food processor or use a stick blender.
12.Blend with the olives, capers and parsley.
13.Mix until smooth, loosening with a little water if necessary.
14.Add a grind of freshly ground pepper.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings

Print