Prepare your garlic by separating each garlic clove.

Smash each garlic clove with a knife and peel off the skin.

After peeling all the garlic cloves, finely chop them to make minced garlic.

In a large bowl, place the minced garlic and pour water.

Rinse the minced garlic with water. This step helps reduce bitterness and remove impurities.

Then, remove the minced garlic and squeeze out excess water.

Next, prepare a shallow pan with enough oil for deep-frying.

Combine the minced garlic with the cold oil.

Deep-fry on low heat for 15 to 20 minutes while stirring continuously.

Afterward, wait until the bits of garlic float to the top of the oil and turn lightly golden brown.

Then, immediately transfer the fried minced garlic to a baking sheet lined with parchment paper. I suggest using a strainer spatula to drain oil from the garlic quickly.

Spread the garlic bits evenly on a single layer. It helps stop the garlic from cooking and burning from the residual temperature of the oil.

Once the garlic cools down, store it in a glass jar.

Lastly, pour the cooled oil into another glass jar or an oil container.

Serve the fried garlic and garlic oil as a topping, spreading, or dressing!