Elephant Garlic is a larger version of the wonderful spicy clove we all love. (If you don’t think so, stop reading.)
Emeril created this quick, easy treat to complement his Bloody Bull recipe. We think they are great by themselves.
6 cups canola oil, for deep frying
1 cup very thinly sliced elephant garlic cloves (about 1/8-inch slivers)
4 rosemary branches
For the Fried Garlic: In a heavy 2-quart pot, heat the oil to 350 degrees F over medium heat. Carefully skewer some of the sliced garlic onto the rosemary skewers. Carefully add the garlic-rosemary skewers to the hot oil and fry until golden brown and crisp, about 45 seconds. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste.